Oyakodon Donburi with Teriyaki Chicken Omelette

Boil the rice for 15 minutes, covered, then drain and set aside. Prepare the stock and set aside to use later (see Tip).

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

Use a peeler or cheese slicer to shave the cucumber and the carrot into thin ribbons. In a bowl, combine the white wine vinegar and the sugar (see pantry for amounts). Add the cucumber and the carrot, season to taste with salt and toss well to combine. Set aside until serving, stirring occasionally.

Season the chicken thigh with salt and pepper. Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the chicken for 4 - 5 minutes until evenly browned, then remove from the pan and set aside. Reduce the heat to low, then fry the white part of the scallions for 2 - 3 minutes. Meanwhile, cut the chicken into smaller pieces and add it back to the same pan.

Add the teriyaki sauce and the stock and cook gently for 2 minutes, then slowly add the eggs. Tilt the pan so as to ensure the eggs are evenly distributed over the pan, but don't scramble them! Reduce the heat to low and leave the pan undisturbed for 3 - 5 minutes, so as to make the omelette. Cover the pan with the lid so as to cook it more quickly.