Chicken Oyakadon with sticky rice

Make the dashi by adding the dashi powder into a jug and 250ml boiled water, mix and set aside.

Beat the eggs and set aside.

In a small frying pan, add all the ingredients for the sauce - the dashi, soy sauce, mirin, sake, and sugar to a small saucepan. Add the thinly sliced onions and bring to a simmer over medium heat. Cook for 2–3 minutes until the onions have slightly softened and mellowed in flavour.

Add the chicken pieces and simmer for a further 6-8 minutes until the chicken is cooked through.

Pour the beaten eggs over the simmering chicken and onion.

Cover the pan with a lid and cook on medium heat for 2 minutes, or until the egg is just set but still slightly runny.

Divide the cooked rice into deep bowls. Gently slide or scoop the egg and chicken mixture over the rice.

Garnish with spring onions, and a sprinkle of shichimi togarashi or chilli flakes.