Tomato oyakodon

Ingredients

• 2 chicken thigh cutlets, bones removed, skin on
• olive oil, for drizzling
• salt, to season
• 1 tbsp vegetable oil
• 2 tomatoes, cut into wedges
• 1 tsp cornstarch, mixed with 2 tbsp water
• 2 small brown onions, peeled and cut into 1 cm-thick slices
• 60 ml (¼ cup) soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp sugar
• 8 eggs, lightly beaten
• hot cooked Japanese rice, to serve
• 2 sheets nori, cut into quarters, to serve
• 2 tbsp finely sliced chives, to serve

Instructions

1. Preheat a chargrill pan or barbecue to medium-high. Drizzle the chicken with a little olive oil and season with salt. Cook until golden on both sides but not cooked through. Remove from the pan and cut into thick slices.
2. Meanwhile, heat a large frying pan over medium heat and add the vegetable oil. Add the tomato and a good pinch of salt and toss, pressing gently with a spoon to help release the juices. Cook until softened and broken down, then stir in the cornstarch mixture and remove from the pan.
3. Return the pan to the heat, add a drizzle of olive oil and the onion and cook over medium heat until softened. Add the sliced chicken, soy sauce, sake, mirin and sugar and bring to a simmer. Cook until the chicken has cooked through and the liquid has thickened.
4. Add the eggs and stir just once or twice to mix. Top with the tomato mixture, then cook until the egg has just set, pushing in the sides with a spatula to help the egg cook.
5. While the eggs are cooking, spoon the hot rice into serving bowls and top with a quarter of a nori sheet. Spoon the just-set egg mixture on top, then scatter with chives and serve.

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here