Chicken and egg oyakodon with mirin

Ingredients

For 1 serving

• Chicken breast110 g
• Eggs1
• Onion60 g
• Mirin15 ml
• Soy sauce1 tablespoon
• Chicken broth80 ml
• White rice80 g
• Spring onions1
• Nori seaweed1

Contains: gluten, eggs, soy, celery,

Method

1. Rinse the rice until the water runs almost clear and put it in a small pan with about one and a quarter times its volume of water; bring to the boil, cover, turn the heat to the minimum and cook for 12 minutes, then leave covered for 10 minutes.
2. Meanwhile, peel and thinly slice the onion, cut the chicken breast into bite-sized pieces of about 2 cm, slice the spring onion and cut the nori into thin strips with scissors.
3. In a small pan, bring the chicken stock to the boil with the mirin and soy sauce, add the onion and cook over medium heat for 3 minutes, until softened.
4. Add the chicken and cook for 5 minutes, turning halfway, until white all the way through.
5. Lightly beat the eggs with a fork, without whisking them frothy, and pour them in a thin stream over the chicken; cover and turn off the heat after 1 minute, when the egg is set at the edges but still soft in the middle.
6. Put the rice in a bowl, slide the chicken, egg and sauce on top and finish with the spring onion and nori.