Oyakodon Chicken and Egg Rice Bowls

Instructions

1. 1

   Rinse the dry rice under cold running water until the water is mostly clear, then drain thoroughly. Peel and thinly slice the onion, using a medium-large onion weighing about 200 g. Thinly slice the spring onions and reserve for serving.

2. 2

   Cut the chicken into roughly 2 cm pieces. Beat the eggs in a bowl until the whites and yolks are combined.

3. 3

   Put the rice and 420 ml of the measured water in a 2-litre saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, allowing about 5–7 minutes. Cover, reduce the heat to its lowest setting and cook for 15 minutes without lifting the lid. Remove from the heat and leave covered for 10 minutes.

4. 4

   Once the rice is covered and simmering, start the topping. Combine the remaining 300 ml water, soy sauce, mirin and dashi powder in a deep 30 cm lidded frying pan with about 4 litres capacity. Bring to a gentle simmer over medium heat, about 2–3 minutes. Add the sliced onion and simmer for 5 minutes, until softened.

5. 5

   Add the chicken and spread it evenly through the broth. Return to a gentle simmer, then reduce to medium-low heat and cook for 7–9 minutes, turning the pieces occasionally, until the thickest pieces reach 74°C/165°F on an instant-read thermometer.

6. 6

   Pour the beaten eggs evenly over the chicken without stirring them through. Cover and cook over low heat for 4–6 minutes, until the egg is just set throughout, with no runny patches, and reaches 71°C/160°F. Remove from the heat and keep covered briefly if the rice is still resting.

7. 7

   Fluff the rested rice and divide it among four bowls. Spoon the chicken, egg, onion and cooking broth over the rice, then scatter the reserved spring onions over each bowl. Serve immediately.