Oyakodon

Ingredients

• 5¼ ozchicken thighskinless, cut into bite-size pieces; breast or tenderloin also possible
• 3Eggbeaten only lightly, white and yolk may stay marbled
• 2¾ ozOnionthinly sliced
• 14⅛ ozRicehot, divided between two donburi bowls
• 1 bunchMitsubacut into 1–4 cm lengths; flat-leaf parsley as substitute
• ½ cupDashibase of the simmering liquid; plain water in one source
• 2 tbspSoy saucefor the simmering liquid, a little to pre-season the chicken
• 1½ tbspMirinfor sweetness and gloss in the broth
• 2 tspSugarto round out the simmering liquid
• 1 tbspSaketo season the chicken or in the broth (optional)
• 1⅓ ozshiitake mushroomstems removed, sliced or torn into pieces (optional)
• Nori sheetsfinely shredded as topping, with shichimi if liked (optional)

Method

1. Cut the chicken thigh into bite-size, fairly flat pieces and, if you like, season it ahead with a little soy sauce and sake.
2. Slice the onion thinly, cut the mitsuba into pieces one to four centimetres long, and if you are using shiitake, remove the stems and slice the caps.
3. Beat the eggs only lightly, so that visible strands of white remain — this is what gives the finished surface its marbled look rather than an even yellow.
4. Bring the dashi to a boil with soy sauce, mirin and sugar in a small frying pan or a saucepan.
5. Lay the onion slices and chicken pieces flat in the broth, add the mushrooms if using, cover and cook over medium to low heat for two to six minutes, until the chicken is cooked through.
6. Pour the beaten egg over the bubbling broth in a spiral from the centre outwards, gently pushing the setting egg back towards the middle with chopsticks.
7. Scatter the mitsuba on top, put the lid on, turn off the heat and let the egg finish in the residual heat for about 30 to 60 seconds, until it is glossy and just barely set.
8. Divide the hot rice between two donburi bowls, slide the egg and chicken mixture with its broth on top, add finely shredded nori and shichimi if you like, and serve at once.

Tips and variations

For an especially soft texture, add the egg in two stages: two thirds to three quarters first, then the rest once that has begun to set, for gloss and a tender finish. If you want more control, cook one portion at a time in a small pan or in a purpose-made oyakodon pan. Instead of dashi and soy sauce you can use mentsuyu concentrate with water, sake and mirin; in a steamer, cook the chicken, onion, mushrooms and seasoning liquid in shallow dishes for 25 minutes, then add the egg and steam for another two and a half to three minutes. The onion can be left out altogether, and chicken breast fillet (sasami) with the tendon removed works in place of thigh meat. If you like it juicy, go for the tsuyudaku version with plenty of cooking liquid over the rice — and hand a spoon along with the bowl.