Oyakodon Chicken & Egg Rice Bowl

The recipe

Instructions

1. 1
   Cook the rice in boiling water until tender, then drain and keep warm.
2. 2
   Bring 200ml water, the crumbled stock cube, soy sauce, mirin and sugar to a simmer with the sliced onion in a small pan.
3. 3
   Add the diced chicken thighs and simmer for 8-9 minutes until fully cooked through with no pink remaining.
4. 4
   Beat the eggs and pour over the chicken, then cover and cook for 2-3 minutes until just set but still soft.
5. 5
   Slide over the rice, scatter with sliced spring onion and serve at once.

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