Japanese Oyakodon | Juicy Street Food Chicken on Rice

Rinse the sushi rice thoroughly under cold running water until the water runs clear. Then cook according to the package instructions and keep covered and warm.

Cut the boneless chicken thighs into bite-sized pieces, about 2–3 cm in size. Peel the onion, halve it, and cut into thin strips. Wash the spring onions and slice diagonally into thin rings. Cut the nori sheets into thin strips using kitchen scissors.

Lightly whisk the eggs in a bowl with a fork – egg whites and yolks should not be completely homogeneously mixed so that the oyakodon retains its typical tender texture.