Oyakodon
More or less the same as Just One Cookbook's recipe. Transcribed because I like to have everything in one place.
- 1/2 Onion
- 300g boneless chicken thighs
- 1 Tbsp sake (or Chinese rice wine)
- 4 eggs
- Rice (Japanese short-grain ideally, or Jasmine second, or Basmati if you really have to but it's not great)
Marinade:
- 120ml dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp sugar
Cook the rice in a rice cooker and prepare the rest while it cooks.
Start by combining the marinade. Mix the dashi, soy sauce, mirin, and sugar until the sugar is dissolved.
Slice the onion and the chicken thighs. Put the chicken in a bowl and cover with a tablespoon of sake or rice wine.
Crack the 4 eggs in a bowl, and very lightly mix. Do not beat them, you want them marbled.
Add the sliced onions to a cold frying pan, then pour over the mixture. Turn the heat up to medium and simmer. Once simmering, add the chicken on top of the onion. Make sure it's all evenly distributed, and once simmering again, lower the heat a little. Cook for about five minutes. Flip the chicken now and again to cook evenly.
Once the chicken is cooked and the onions are tender, pour over two thirds of the egg mixture and increase the heat to medium. Wait until the eggs are nearly set, and add the rest of the egg. You want the egg to be slightly runny but not too much.
Layer the rice in a bowl, then spoon the chicken on top.