Oyakodon with Steamed Rice and Cucumber Salad Chicken and Egg Rice Bowl

Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then combine with 300 ml water in a rice cooker and start the cooking cycle (about 15 minutes). Alternatively, bring to a boil in a saucepan, then cover and simmer on low for 15 minutes, then rest off heat for 5 minutes.

Slice the chicken thigh into bite-sized pieces. Thinly slice the onion. Slice the green onion into thin rings. Set aside.

In a small bowl, whisk together the dashi stock, soy sauce, mirin, and sugar until the sugar dissolves.

Peel the cucumber, slice it in half lengthwise, scoop out the seeds with a spoon, then slice into half-moons. Toss with rice vinegar and a pinch of salt in a small bowl. Set aside to quick-pickle while you cook the main dish.

In a medium skillet over medium heat, add the sauce mixture, sliced onion, and chicken. Bring to a simmer and cook for 5–6 minutes, until the chicken is cooked through (internal temperature 75°C) and the onion is tender.

In a small bowl, lightly beat the eggs. Pour the eggs evenly over the chicken and onion in the skillet. Cover and cook on low for 2–3 minutes, until the eggs are just set but still soft.

Divide the steamed rice among 3 bowls. Spoon the chicken and egg mixture over the rice. Garnish with sliced green onion. Serve the cucumber salad on the side.