Oyakodon
Recipe: https://recipestripper.com/recipes/8e7aa7a0-f081-42ee-920c-43c5fe903b06
Original source: https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/oyakodon/x9396acjf
Recipe image: https://assets.sbs.com.au/dims4/default/dd8d069/2147483647/strip/true/crop/2309x1299+0+0/resize/1280x720!/quality/90/?url=https%3A%2F%2Fsbs-au-brightspot.s3.ap-southeast-2.amazonaws.com%2Fb0%2Ffd%2Ffb19c9764af8b539faf7a487614a%2Frx75-recipe-adamliaw-oyakodon-creditjiwonkim-tcus8-1.jpg

Chicken or egg, which came first? In this beloved Japanese classic, the answer is chicken, then egg! Oyakodon – literally “parent and child” rice bowl, combines tender chicken, soft egg and sweet onions over rice for the ultimate comfort bowl for 1, ready in just 15 minutes.
Yield: 1
Prep time: PT5M
Cook time: PT10M

Ingredients
- 1 chicken thigh fillet
- Salt
- 1 tsp sake
- 2 eggs
- ½ cup dashi
- 1½ tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- ½ onion, thinly sliced
- 2 cups cooked short-grain rice, to serve
- Parsley, chervil, shichimi togarashi (Japanese seven spice), sansho (Japanese mountain pepper), to serve

Instructions
1. Diagonally slice the chicken into bite-sized chunks. In a medium bowl, combine the chicken, a generous pinch of salt and the sake and mix well to combine. Set aside.
2. Crack the eggs into a second small bowl then remove and reserve one egg yolk in another small bowl. Whisk the two eggs whites and remaining egg yolk with a fork until lightly frothy.
3. Heat the dashi, soy sauce, mirin and sugar in a small frying pan, then add the onion and bring to a simmer. Cook for 3 minutes, or until softened, then add the seasoned chicken.
4. Cover and cook for a further 3 minutes. Pour over the beaten egg mixture and cook for 2-3 minutes, or until the egg is just set. Lightly beat the reserved egg yolk and pour it over the mixture and cook for a further 30 seconds, or until just set.
5. Spoon the rice into a serving bowl and top with the chicken and egg mixture. Sprinkle with herbs and spices and serve.