Oyakodon

Rinse the rice until the water runs clear, add 200 ml of water and bring to the boil. Cover and cook over the lowest heat for 12 minutes, then turn off the heat and leave covered for another 10 minutes.

Cut the chicken into 2–3 cm pieces, the onion into 5 mm half-moons and the green onions into rings.

Pour 120 ml of water, the soy sauce and the sugar into a small frying pan and bring to the boil. Add the onion and simmer for 3 minutes until soft.

Add the chicken in a single layer, cover and simmer over medium heat, turning once, until the meat is white inside and the juices run clear.

Crack the eggs into a bowl and beat lightly with a fork — the whites and yolks shouldn't fully combine. Pour them over the chicken in a circle, cover and cook over low heat until the eggs set.

In Japan the egg is left soft and runny. For children, pregnant women and the elderly, keep the lid on until it's fully set.

Spoon the rice into deep bowls, slide the chicken, egg and sauce on top and sprinkle with green onions. Done!