Light oyakodon with chicken and egg over rice

Ingredients

For 1 serving

• Sushi rice75 g
• Chicken breast110 g
• Eggs1
• Onion60 g
• Chicken broth100 ml
• Soy sauce1 tablespoon
• Mirin1 tablespoon
• Spring onions1

Contains: gluten, eggs, soy, celery,

Method

1. Rinse the sushi rice, rubbing it between your hands and changing the water until it runs clear. Put it in a small pan with cold water just covering the rice, bring to the boil, cover and cook over the lowest heat for 15 minutes without lifting the lid, until absorbed; keep it covered and warm.
2. Meanwhile, slice the onion into thin wedges, cut the chicken breast into strips about 2 cm wide and slice the spring onion. Lightly beat the egg with a fork, leaving streaks of white and yolk.
3. In a small frying pan, heat the chicken stock with the soy sauce and mirin over medium heat, add the onion and cook for 4 minutes, until soft and translucent.
4. Add the chicken and cook for 5 minutes over medium heat, turning, until no longer pink inside.
5. Pour the egg in a thin stream over the whole pan, cover and cook for 1 minute, until just set but still creamy.
6. Put the rice in a bowl, slide the chicken, egg and some of the sauce on top and finish with the spring onion.