Oyakodon

Serves 4

This isn't the prettiest of dishes, but I can guarantee it's one of the most comforting meals you could have. Oddly, the name means mother (the chicken) and child (the egg), which is quite creepy, but not so much that I'd let it get between me and a good meal…

4 tbsp mirin
3 tbsp soy sauce
1 tbsp caster sugar
250ml/8fl oz dashi stock or light chicken stock
1 onion, sliced
600g/1¼lb boned chicken thighs, skinned and cut into chunks
4 eggs, lightly beaten

To serve

Steamed Japanese rice
3 spring onions, sliced

Place the mirin, soy, sugar and dashi or chicken stock in a large frying pan and bring to the boil.

Spread the onion over the base of the pan, top with the chicken pieces and bring to the boil then simmer for 10 minutes until the chicken is cooked through.

 Slowly pour the eggs evenly over the chicken and cover with a lid. Cook for 30 seconds then remove from the heat and leave covered for another minute.

Serve in bowls over Japanese steamed rice, topped with spring onions.