Oyakodon

Method

Cook the rice according to packet instructions and divide between two bowls. Heat a non-stick pan over medium-high heat and brown the diced chicken until cooked through, then push to the side. Add the sliced onion to the pan and cook until softened. Pour the dashi stock into the pan with the soy sauce, mirin, and sugar, bringing to a simmer. Beat two of the eggs and pour slowly over the chicken and onion mixture, stirring gently to create a custard-like texture. Beat the remaining egg and drizzle on top, allowing it to partially set, creating a runny, creamy layer. Carefully slide the mixture over the rice in each bowl and garnish with spring onion and a sprinkle of shredded nori.