We need to prepare the chicken first so cut up your chicken into small bite-size pieces. Japanese people tend to use chicken thigh rather than breast meat for the extra flavour, but both will work fine.

Add some dashi stock to your oyako nabe pan or normal fry pan and heat before adding a spoonful each of mirin and soy sauce plus a pinch of sugar. Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.

Once the soup has been simmering for a few minutes, add your pieces of chicken and cook. Once the chicken is done, chop up a whole onion into thin slices and add them to the pan.

Beat your eggs in a bowl (with chopsticks if you are an expert), then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, a slightly runny texture is the preferred way to serve oyakodon.

When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions before serving, enjoy!