Oyakodon, from the Japanese “parent-and-child donburi”, is a rice bowl served with chicken and egg – hence the name. Rice, chicken and eggs? That mightn’t be the first thing that comes to mind when thinking about breakfast. However, oyakodon – a mellow and comforting bowl of classic Japanese ingredients – will make you want to reconsider your morning routine. The melt-in-the-mouth egg and dashi broth, with just hint of sweetness, is a perfect sauce to partner the simmered chicken and bright white short-grain rice. A dash of sesame oil and spring onion to finish lifts the flavours. And for a true Japanese breakfast, serve with a bowl of miso soup.
Heat together dashi stock, sake, mirin, soy sauce, sugar and sliced onion in a small saucepan and simmer for 1 minute.
Add the chicken pieces. Simmer for 10 minutes or until cooked.
Remove from heat and stir in the sliced white spring onion. Add the egg and toss very quickly until gently set. Divide the rice between two or three bowls. Pour the chicken-egg mixture over the rice, dividing it equally across the bowls.
Garnish with sliced spring onion greens. Drizzle with a little toasted sesame oil.