How To Prepare

1. We need to prepare the chicken first so cut up your chicken into small bite-size pieces. Japanese people tend to use chicken thigh rather than breast meat for the extra flavour, but both will work fine.

2. Add the dashi stock to your oyakodon pan or normal fry pan and heat before adding the mirin and soy sauce plus a pinch of sugar. Bring to the boil and then simmer on medium heat. Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.

3. Once the soup has been simmering for a few minutes, add your pieces of chicken and cook. Once the chicken is done, about 10-12 minutes, chop up a whole onion into thin slices and add them to the pan.

4. Beat your eggs in a bowl, then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, about 1-2 minutes, a slightly runny texture is the preferred way to serve oyakodon.

5. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions before serving, enjoy.