- 1 bowl cooked rice (US Kokuho rice)
- half an onion (sliced)
- 150g chicken (cut into cubes)
- 1 egg (beaten)
- oyako donburi sauce
- seaweed (finely sliced)
- 20g spring onions (sliced)
- Oyako donburi sauce
- 4 tbsp fish stock (hon dashi)
- 1 tbsp soya sauce
- 1 tbsp mirin (sweet Japanese wine)
- Place onion, chicken and oyako donburi sauce in a pan. Simmer until cooked.
- Add beaten egg and spring onions. Cover and let simmer.
- When cooked, slowly pour over the rice. Garnish with seaweed.