Oyakodon

1. Rinse and cook the rice by your usual method so it is hot and ready, then keep it covered and warm while you make the topping.
2. Cut the chicken thighs into bite-sized pieces, thinly slice the onions, and lightly beat the eggs in a bowl, keeping the whites and yolks only partly mixed for a marbled finish.
3. In a small frying pan or shallow saucepan, combine the dashi, soy sauce, mirin, sake and sugar and bring to a simmer, then add the onions and cook for 3 to 4 minutes until softened.
4. Add the chicken in a single layer and simmer for 5 to 6 minutes, turning once, until cooked through to at least 74C with no pink remaining.
5. Pour about two-thirds of the beaten egg evenly over the simmering chicken, cover, and cook for 1 minute, then add the rest of the egg and cook for a further 60 to 90 seconds until the egg is just set and no longer runny, using pasteurised eggs if you prefer it softer.
6. Divide the hot rice between four bowls, slide a portion of the chicken and egg with its broth over each, and scatter with sliced spring onions before serving immediately.

You'll use: Frying pan / skillet · Saucepan · Pan