Cooked Koshihikari rice
250g's chicken thigh
2 whole eggs
1/2 cup instant dashi
1/4 cup of Shiso Teriyaki
1/4 white onion
Salt and pepper
Green onion (garnish)
Shredded nori (garnish)
Firstly, make dashi stock as per instructions on packet. Take 1/2 cup of dashi, 1/4 cup Shiso Teriyaki, pinch of salt and pepper and mix well. Set aside.
Thinly slice the white onion, and cut the chicken lengthways into roughly 1cm strips. In a small nonstick pan, fry the chicken on medium high heat in a little cooking oil, till nicely coloured. Add onions and sauté for 2 minutes. Add the stock to the pan and simmer for 5 minutes, or until chicken is cooked through and tender.
Lower the heat. Whisk the eggs in a bowl, slowly pour over the top of the chicken and cook until the egg is done to your liking. Usually oyakodon is served while the egg is set, but still runny.
Place rice in a bowl, lay the chicken and egg mixture over the rice, place shredded nori and sliced green onion around, sprinkle with togarashi, and for extra richness, add an extra egg yolk on top.
Pour over Miso Hot Sauce to spice things up.