Oyako Donburi (chicken and egg on rice)

Course Main Course

Cuisine Japanese

Prep Time 10

Cook Time 20

Total Time 30

Servings 4

1 1/2 cups cooked rice per person Cook it with slightly more water and slightly longer to get it nice and sticky
1 egg per person
1/2 skinless, deboned chicken breast per person, chopped into small slices/cubes Can also use up leftover chicken.
1 small onion (or 2 spring onions) per person

2 1/2 cups Dashi
1/2 cup naturally brewed soya sauce If you can get both light and dark, use 2/3 dark and 1/3 light
3 tbsp sugar
1 heaped tsp cornstarch, dissolved in a little water/dashi

Mix all the sauce ingredients together and bring to a boil over medium heat.
Mix the eggs together, but don't beat or whip - you want the cooked egg to have some colour/texture variation.
Add the chicken and simmer for 5 minutes.
Add the onions and simmer for another 2 minutes or so, until the onions are not sharp, but still have some crunch.
Pour the egg over the simmering chicken and sauce slowly in a steady stream, and do not mix.
Cook for a minute or so until the egg starts to set and bubble around the edges - don't cook it hard! Spoon over the hot rice and serve immediately with green tea.
Garnish with some coriander if you want a splash of colour.