Oyakodon (Chicken and Egg Rice Bowl)

Method

1. 1

   Simmer the dashi, soy sauce, mirin and sugar with the sliced onion in a small skillet until the onion softens, about 4 minutes.

2. 2

   Add the chicken, cover, and simmer until just cooked through, about 6 minutes.

3. 3

   Beat the eggs loosely — a few streaks of white and yolk should still show.

   💡 Over-beating the eggs makes the finished bowl taste like an omelette instead of a soft-set custard.

4. 4

   Pour half the egg over the chicken in a spiral, cover, and let it just begin to set, about 30 seconds.

5. 5

   Pour in the rest of the egg, cover again, and cook until barely set but still glossy, about 45 seconds — it finishes off the heat.

   💡 Two additions of egg give the classic ribboned texture; one pour makes a flat omelette.

6. 6

   Slide the chicken and egg whole over bowls of hot rice, scatter with spring onion, and serve immediately.