"Parent and child" chicken and egg rice bowl (Oyakodon)

1. Rinse the rice three times, soak for 30 minutes, then bring to the boil covered with the water, simmer on low for 12 minutes and rest for 10 minutes.

2. Cut the chicken thighs into bite-sized pieces and the onion into thin wedges.

3. In a smallish frying pan, bring the dashi to the boil with the soy sauce, mirin and sugar, add the onion and chicken and simmer for 6-7 minutes until the chicken is cooked.

4. Beat the eggs only lightly (leave streaks of white) and pour them into the pan in two stages: cook the first half for 1 minute, then pour over the second, cover and take off the heat after 30 seconds.

5. The egg should be just set, with the top still creamy.

6. Spoon the hot rice into deep bowls, slide the chicken and egg topping over it with the broth, sprinkle with spring onion and serve at once.

Tip: The name – "parent and child" – refers to the chicken and the egg. In Japan it's made one portion at a time in a small pan with a vertical handle (oyako-nabe); if you do the same, it looks even better.