Oyakodon: Chicken and egg rice bowl recipe
This easy and adaptable Japanese dish is a firm family favourite in Julia Busuttil Nishimura’s household.
Ingredients
- 2 spring onions, plus extra to serve
- 6 eggs, lightly whisked
- 150ml chicken stock
- 150ml mirin
- 100ml soy sauce
- 1 tbsp caster sugar
- 450g boneless, skinless chicken thighs, cut into 4cm pieces
- steamed short-grain rice (such as Koshihikari) to serve
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