Creamy egg and chicken rice bowls recipe
 A protein-packed dish brimming with Japanese flavours like dashi, mirin and soy. Inspired by oyakodon, it's a comforting chicken and egg rice bowl. Each serving provides 479 kcal, 44.1g protein, 26.8g carbohydrate (of which 7.5g sugars), 21g fat (of which 5.3g saturates), 1.3g fibre and 4.11g salt. 150g/5½oz sushi rice2 chicken thighs, skin removed and boneless, cut into 2.5cm/1in cubes3 large free-range eggs, at room temperaturehandful fresh coriander, roughly chopped1 tsp vegetable oil1 small onion, thinly slicedsaltpickled ginger or any pickled vegetables of your choice, to serve (optional) 150g/5½oz sushi rice 2 chicken thighs, skin removed and boneless, cut into 2.5cm/1in cubes 3 large free-range eggs, at room temperature handful fresh coriander, roughly chopped 1 tsp vegetable oil 1 small onion, thinly sliced salt pickled ginger or any pickled vegetables of your choice, to serve (optional) 2.5g dashi stock powder (approximately ½ tsp) or 1 tsp chicken stock powder40ml/1½fl oz soy sauce40ml/1½fl oz mirin1 tsp sugar (any type) 2.5g dashi stock powder (approximately ½ tsp) or 1 tsp chicken stock powder 40ml/1½fl oz soy sauce 40ml/1½fl oz mirin 1 tsp sugar (any type) Method To make the rice bowl, rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle.Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 8 minutes. Turn the heat off completely and leave the lid on until ready to serve.Season the chicken with salt and set aside. Crack the eggs into a bowl. Add the coriander and lightly beat the eggs. Set aside. To make the broth, mix all the ingredients and 100ml/3½fl oz water in a bowl. Set aside. Heat the oil in a small frying pan and cook the chicken until golden-brown all over and cooked through. Remove from the pan and set aside. Pour the broth into the pan that was used for the chicken. Add the onion, bring to the boil and cook for 2 minutes. Reduce the heat to medium (so the broth is gently simmering) and add the chicken pieces, dotting them around the pan. Cook for 1–2 minutes. Carefully pour the egg mixture around the chicken in the pan (use a spoon to guide it) and cook for 2–3 minutes. The eggs should be just set and still slightly runny, creating a creamy omelette texture. Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using. To make the rice bowl, rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. To make the rice bowl, rinse the rice twice with cold water and place in a saucepan. Make sure the rice is level and place your little finger on top of the rice. Fill with cold water until it reaches your first knuckle. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 8 minutes. Turn the heat off completely and leave the lid on until ready to serve. Bring to the boil over a high heat. Turn the heat down to medium and cook until there are grains of rice emerging at the top and bubbles forming, with most of the water gone. Cover and turn the heat down to the lowest setting. Leave to cook for 8 minutes. Turn the heat off completely and leave the lid on until ready to serve. Season the chicken with salt and set aside. Season the chicken with salt and set aside. Crack the eggs into a bowl. Add the coriander and lightly beat the eggs. Set aside. Crack the eggs into a bowl. Add the coriander and lightly beat the eggs. Set aside. To make the broth, mix all the ingredients and 100ml/3½fl oz water in a bowl. Set aside. To make the broth, mix all the ingredients and 100ml/3½fl oz water in a bowl. Set aside. Heat the oil in a small frying pan and cook the chicken until golden-brown all over and cooked through. Remove from the pan and set aside. Heat the oil in a small frying pan and cook the chicken until golden-brown all over and cooked through. Remove from the pan and set aside. Pour the broth into the pan that was used for the chicken. Add the onion, bring to the boil and cook for 2 minutes. Reduce the heat to medium (so the broth is gently simmering) and add the chicken pieces, dotting them around the pan. Cook for 1–2 minutes. Pour the broth into the pan that was used for the chicken. Add the onion, bring to the boil and cook for 2 minutes. Reduce the heat to medium (so the broth is gently simmering) and add the chicken pieces, dotting them around the pan. Cook for 1–2 minutes. Carefully pour the egg mixture around the chicken in the pan (use a spoon to guide it) and cook for 2–3 minutes. The eggs should be just set and still slightly runny, creating a creamy omelette texture. Carefully pour the egg mixture around the chicken in the pan (use a spoon to guide it) and cook for 2–3 minutes. The eggs should be just set and still slightly runny, creating a creamy omelette texture. Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using. Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using.