CHICKEN OYAKADON

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. I reserve additional raw egg yolks to add right at the end which give this dish a rich, silky feel, but if the idea of raw egg yolks in a finished dish freaks you out, leave out this step – it’ll still be delicious.
If you want to ramp up the flavour, a quick batch of homemade dashi (Japanese stock, the base of many dishes including miso soup – see note on how to make it below) will do the trick, but good chicken stock will work too. Togarashi spice (a Japanese chilli powder worth seeking out in Asian supermarkets) is also a secret weapon. 

COOKING TIME: 20 MINUTES
SERVES 2

FOR THE DASHI
2 pieces Kombu
2 Tblsp Bonito flakes

FOR THE CHICKEN
120ml dashi (see above) or chicken stock
1 Tblsp soy sauce, plus more to taste
2 Tblsp sake
1 Tblsp sugar, plus more to taste
1 large onion, peeled, finely sliced
2 chicken breast fillets,thinly sliced
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 cups cooked white rice, kept warm.

FOR THE DASHI
• Soak the Kombu and Bonito flakes in 1 litre of warm water for 20 minutes.
• Strain through a sieve and discard the flakes and seaweed.
Reserve the liquid in a glass bottle or jar.
• Keep excess dashi in the fridge. Use it to to poach seafood, vegetables or meat.

FOR THE CHICKEN
• In a saucepan on the stovetop, combine the dashi, soy sauce, sake and sugar and simmer over a high heat.
• Adjust the heat to maintain the simmer. Stir in onion and cook, stirring occasionally, for 5 minutes.
• Add the chicken pieces and cook, turning occasionally, for 5–7 minutes or until they are cooked through and the broth has
reduced slightly.
• Stir in half the spring onions and season the broth with soy sauce and sugar to taste; try to get them to balance (neither
too sweet, nor too sour).
• Reduce the heat until the liquid is barely simmering.
• Meanwhile, in a medium-sized bowl, beat 2 eggs lightly. Pour the eggs into the chicken mix in a thin, steady stream.
• Cover and cook until the eggs are cooked to desired doneness
(1 minute for runny or 3 minutes for medium-firm).

TO SERVE: dish up the rice into individual serving bowls. Spoon over excess broth, then divide the chicken and egg mix in half and slide over the rice (if it has set, cut in half with a knife). Pour the raw egg yolk into the middle of each bowl, as an option. Garnish with the remaining spring onions and a dusting of Togarashi, a fiery Japanese powder. Serve immediately.