oyakodon

Method

1. cook jasmine rice in rice cooker or pot. while rice is cooking slice the onion and spring onion keep the tops and base of spring onion seperate.
2. cut chicken thigh into 2.5cm pieces
3. for the sauce/broth mix 1/4 cup of each obento mirin, soy sauce and chicken stock with 2 tbsp of minced ginger, 2 cloves of minced garlic and 2 tbsp of sugar. you can adjust the sweetness based on preference.
4. add neutral oil of choice into a pan on medium high heat season chicken with salt and sear skin side down until skin is golden and crispy and remove from pan.
5. in the same pan saute the onion until translucent and then add the sauce mix and bring to a simmeradd the chicken back to the pan with the uncooked side in the broth and skin side facing up and simmer for 5 minutes.
6. slightly mix 4 eggs making sure to not fully scramble so there are still some whites and yolks showing season with salt and white pepper, add 3/4 off egg mix to pan and cook for 3-4 mins, add remaining 1/4 of egg mix and cook for another 2 minutes to get 2 different egg textures.
7. place rice in a bowl and top with the oyakodon omelete and spoon over some of the sauce/broth, garnish with a drizzle of kewpie mayo, the tops of the spring onion, sprinkle on some toasted sesame, and if you like it spice add some crispy chilli oil, put some obento pickled ginger on the side to cleanse the palette.