Oyakodon is, simply put, Japanese comfort food. Nourishing and full of flavour, this deceptively simple dish is a fixture in both restaurants and home kitchens, easily thrown together using Japanese pantry staples and on the table in minutes.
Bonito dashi broth, seasoned with salty soy, heady sake and sweet mirin, forms the flavour base of the dish, in which both chicken and egg (oyakodon means ‘parent and child’ in Japanese) are cooked. The whole thing is served over steamed rice which, for extra flavour, we love to season with furikake; a traditional seasoning mix of seaweed, sesame and bonito flakes.
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Rinse the sushi rice until the water runs clear, then cook using a rice cooker or stovetop. If using the stove, bring the rice and 1 cup of cold water to the boil, reduce to a low simmer, cover with lid and leave for 12 minutes. Remove from heat, fluff the rice with a fork, then replace the lid and leave (off heat) for a further 5 minutes.
Stir furikake through the rice until well distributed.
Dissolve the bonito dashi powder in 1 cup boiling water. Transfer to a small frying pan, add soy sauce, mirin and sake, and bring to a simmer. Add the sliced onion, and cook over medium heat for 5 minutes, or until the onion is translucent and the liquid has reduced by a third.
Add the chicken to the stock and simmer for 5 minutes, or until the chicken is cooked through.
Crack eggs into the stock and stir immediately to break up the yolks, then sprinkle over the sliced spring onion, and leave to simmer until the eggs set.
Place cooked, seasoned rice in a bowl, then carefully transfer the chicken, egg and dashi mix over the top. Create a small well in the mound of eggs and chicken and lay an egg yolk into it.
Sprinkle with Shichimi Togarashi and serve.