for 4 person

Rice

200 g	sushi rice
4 dl	water

Chicken

	oil for frying
600 g	diced chicken breast
½ tsp	salt
a little	pepper

Oyakodon

1 tbsp	oil
2	onions, cut into thin slices
3 tbsp	sake (rice wine)
2 tbsp	mirin (rice wine)
2 tbsp	water
½ tsp	salt
6	fresh eggs

To serve

½ bunch	coriander, leaves torn off
2 tbsp	soy sauce

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the water and rice to a pan and leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), simmer until the water has evaporated, leaving small indentations on the surface of the rice. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid).

Chicken

Heat the oil in a wide non-stick frying pan. Fry the diced chicken for approx. 5 mins. per batch, remove, season.

Oyakodon

Heat the oil in the same pan. Add the onions and sauté for approx. 5 mins. Combine the sake, mirin, water and salt, pour in, bring to the boil, reduce the heat and simmer for approx. 5 mins. Gently beat the eggs and add with the chicken, mix, simmer for approx. 3 mins. until the egg solidifies.

To serve

Serve the rice in small bowls, top with the chicken and egg, garnish with the coriander, drizzle with the soy sauce.

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