Oyakodon (Japanese Chicken and Egg Rice Bowl), Made with Monk Fruit Sweetener

Method

1. Bone and skin 300g chicken, rinse it, drain it and cut it into pieces 1 to 1.5cm thick. Beat 1 egg in a bowl. Peel and chop the onion. Rinse the cilantro and cut it into 1cm lengths.
2. Make the sauce by combining 175ml dashi broth, 23ml mirin, 23ml sake, 23ml soy sauce and 20.7g kOBE Monk Fruit Blend in a measuring cup, stirring until everything dissolves.
3. Heat a pan, spread the onion across the base, pour in half the sauce, then lay the chicken over the whole surface. Cook over high heat until it boils, turn the chicken, cover and cook for another 5 to 7 minutes over low heat.
4. Uncover, pour the beaten egg evenly over the chicken and onion, cover and cook for another 5 to 7 minutes.
5. Once the chicken and egg are just cooked, scatter over the cilantro and turn off the heat. Spoon hot white rice into a bowl and tilt the pan to slide the egg over the top.

Tips

• Without ready made dashi, simmer water with a little bonito flakes and dried kelp, or use the dashi powder sold at supermarkets.
• Mirin can be swapped for glutinous rice wine with a little kOBE Monk Fruit Blend, and sake for white rice wine.
• The rest of the sauce keeps for a second round or for spooning over the rice.
• Spread the onion across the base of the pan as a cushion, so the chicken sits on top and never sticks or scorches.
• The egg should be only just set, still a little wet on top, which is what gives that gloss over the rice.