- 2 chicken thigh fillets
- 6 eggs
- 1 Japanese rice sachet
- 1 sesame seed sachet
- 1 dashi sachet
- 1 light soy sachet
- 1 mirin sachet
- 1 Chinese broccoli sachet
- 1 white onion
- 1 spring onion bunch
1. Prepare the ingredients
Wash the vegetables. Thinly slice the white onion. Finely slice the spring onions on the diagonal. Cut the chicken into a 1.5cm dice.
2. Cook the rice
Cook the rice in a rice cooker according to manufacturer instructions or place the rice in a bowl and wash with cold water 3 times. Boil the rice for 10 minutes or until cooked through. Stir halfway to stop the rice from sticking. When cooked, strain the rice through a sieve. Divide the rice between each serving bowl while you prepare the oyakodon.
3. Make the sauce
Combine the dashi, light soy, mirin, 1 cup of water and 1 teaspoon of sugar in a bowl.
4. Mix the eggs
Break the eggs into another bowl and mix well.
*It is recommended you use one egg per person though we have sent you a couple more if you would like a more substantial meal
5. Cook the chicken
Place the sauce mixture, white onions and chicken in a large frying pan. Bring to the boil. Reduce heat and simmer for 5 minutes or until the chicken is cooked through. Using a spoon, skim any scum that may form.
6. Cook the Chinese broccoli
Add the Chinese broccoli. Cook, covered, for an additional 2 minutes to soften the broccoli stems. Remove the Chinese broccoli from the pan. Remove the pan from the heat.
7. Cook the oyakadon
Spoon a serve of the chicken, sauce and onion in a small frying pan. Gently bring it to a simmer. Drizzle a serve of the egg over the chicken. Cook, covered, for 2 minutes or until the egg is done to your liking. Gently slide the oyakodon onto the rice. Repeat this for the remaining serves.
8. To serve
Top each oyakodon with the spring onions, sesame seeds and Chinese broccoli.