Oyako-don

(chicken and egg rice-bowl).

Make a broth of 1 cup dashi (Japanese stock made from konbu and/or bonito, or out of a packet), 1/2 tsp sugar, 1 tbsp mirin and 1 1/2 tbsp soy sauce - I use a mix of dark and light soy. Bring to the boil and add half a sliced onion, then after a couple of minutes, some chicken thigh cut into 2-cm cubes. Cook until the chicken is done then slide 2 beaten eggs onto the top; cook until the egg is soft but cooked. Serve over a bowl of rice - inauthentic brown rice in our case - and with some nori crumbled over the top (or mitsuba is even better but I didn't have any). Do not add carrots unless you have a small child; they taste weird with it.