Oyakodon (chicken and egg rice bowl) is one of the first dishes my husband made for me. He was working as a chef in a Japanese restaurant and his home cooking was every bit as delicious and impressive. More than 10 years on, oyakodon is still one of our go-to weeknight dishes and a firm family favourite.

This recipe needs only a handful of ingredients and is quite adaptable. Often I’ll swap the spring onions for a sliced brown onion, simmering it with the chicken instead, or add spinach to the egg mixture so it gently cooks during the final minutes. The finished dish shouldn’t be too soupy, but provide enough broth to soak through into the rice a little.