Oyakodon

Cook the rice

Rinse jasmine or sushi rice (300 g) under cold water until the water runs almost clear — this removes excess starch and keeps the rice from clumping. Cook according to package instructions.

Cook the rice

15:00

Start

Cut the chicken and onion

Cut boneless skinless chicken thighs (500 g) into bite-sized pieces, about 2-3 cm. Slice onion (2 szt) into thin wedges.

Make the sauce with onion

In a 24 cm cm pan combine water (200 ml), soy sauce (60 ml), mirin (sweet rice wine) (3 łyżka) and sugar (2 łyżka). Add onion (2 szt) and simmer over medium heat for about 4 minutes until the onion softens.

Add the chicken

Add boneless skinless chicken thighs (500 g) to the sauce in a single layer. Simmer for 6-8 minutes over medium heat, flipping once, until cooked through.

Pour in the eggs

Crack eggs (5 szt) into a bowl and stir briefly with a fork just to combine — whites and yolks should still be visible separately, do not beat them like an omelette. Pour the eggs evenly over the pan, cover with a lid and cook for 1-2 minutes.

Serve

Divide jasmine or sushi rice (300 g) between four bowls. Spoon the chicken and egg with the pan sauce over the rice. Sprinkle with sliced spring onion (3 szt).