Donburi

Method

1. Put 90 g of short-grain rice in a bowl, cover with cold water and swirl with your hand; pour off the cloudy water and repeat 3-4 times until it runs almost clear. Drain well in a sieve, tip into a small heavy pan with a tight lid, add 110 ml of water and leave to soak for 20 minutes.
2. Cover the pan and bring to the boil over medium-high heat, then drop the heat to its lowest setting and cook for 12 minutes without lifting the lid. Take off the heat and leave, still covered, for 10 minutes to steam; fluff with a wetted rice paddle just before serving.
3. Meanwhile cut 100 g of chicken thigh into 3 cm bite-sized pieces and slice 60 g of onion into 5 mm half-moons along the grain. Break 2 eggs into a bowl and beat only 6-8 strokes with chopsticks, so the whites and yolks are still streaky and unmixed. Thinly slice 1 spring onion.