Oyakodon

Method

1. 1 Cut the chicken breast into bite-sized pieces, slice the onion thinly into wedges, and cut the scallions into 3 cm pieces.
2. 2 Combine dashi broth with soy sauce, mirin, and sugar, and simmer gently in a small saucepan.
3. 3 Add the onions to the sauce in the pan, cook for 3 minutes until softened, then add the chicken and cook for another 6 minutes until the chicken is cooked through.
4. 4 Beat the eggs, but leave the egg whites slightly runny. Pour them in a circular motion over the pan, cover, and cook for 1 minute until the egg whites are slightly set but still soft and moist.
5. 5 Pour the entire pan of eggs over the hot rice, sprinkle with chopped scallions and a little pepper, and eat immediately while the eggs are still hot.

With an appliance

• Microwave 21 min

  Replace steps 3 and 4: toss the chicken with onions in a covered bowl at 700 W for 4 minutes, pour in the eggs and cook for another 45 seconds; reduce the cooking time by about 4 minutes, there's no need to flip the meat and eggs, which will soften and prevent them from drying out at the edges of the pan.