Chicken Oyakadon from Meat Manifesto by Andy Fenner

Name: Chicken Oyakadon from Meat Manifesto by Andy Fenner
Total time: 20 min
Ingredients: 2 cups cooked white rice, kept warm.; 3 spring onions, divided into 2, thinly sliced; 2–4 large eggs, (depending whether you decide to use the raw yolk as a topping); 2 pieces Kombu; 120 ml dashi (see above) or chicken stock; 2 Tblsp Bonito flakes; 1 Tblsp soy sauce, plus more to taste; 1 Tblsp sugar, plus more to taste; 2 Tblsp sake; 2 chicken breast fillets, thinly sliced; 1 large onion, peeled, finely sliced

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There’s an almost poetic logic to this recipe that is so much a part of Japanese cuisine. Literally translated as “parent and child”, it comprises chicken and eggs in a perfectly balanced meal....

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