Oyakodon: Japanese Chicken Rice Bowl | Juicy Street Food

Rinse the sushi rice in cold water until the water runs clear, then cook it in twice the amount of water, slightly covered, and finally let it rest covered for 10 minutes.

Cut the chicken thigh fillet into bite-sized (approx. 2-3 cm) pieces. Slice the onion into thin half-moons, slice the spring onion, reserving the green parts for garnish. In a small bowl, lightly beat the 4 eggs with a fork - do not beat until completely smooth, the yolk and white should remain slightly separated for that perfect silky texture.

In a small, deep frying pan or wok, combine the chicken stock, soy sauce, mirin, and granulated sugar. Heat over medium heat until the sugar dissolves completely and the broth begins to simmer.