RECIPESarrowRice CookersarrowOyako-Donburi (Chicken and Egg Bowl)
<i>Oyako-Donburi</i> (Chicken and Egg Bowl)
  Donburi in Japanese cuisine is a dish where simmered vegetable, meat or fish is served over a bowl of warm rice. Oyako-Donburi, also called Oyako-Don is a classic Japanese rice bowl in which chicken, egg and onion is simmered in a sweet savory sauce and served over rice.

Ingredients (serves 2):

  • 0.3 lb. chicken thigh meat, boneless and skinless
  • 1/4 onion, thinly sliced
  • 2/3 cup ichiban dashi (see dashi recipe) or 1/2 tsp. dashinomoto + 2/3 cup water
  • 1 Tbsp. sake (rice wine)
  • 2 Tbsp. mirin (Japanese sweet rice wine)
  • 1 tsp. sugar
  • 2 Tbsp. soy sauce
  • 4 eggs
  • 2-1/2 cups cooked short or medium grain rice

Garnish (optional):

  • Mitsuba (Japanese cryptotaenia) or cilantro

Cut chicken thigh into bite-sized pieces.


In a frying pan, add chicken, onion, dashi, sake, mirin, salt, soy sauce. Bring to a boil. Reduce to medium heat and cook for 5 minutes.


Lightly beat egg in a bowl. Pour 2/3 of beaten egg evenly over the chicken and onion mixture. Cook until the egg coagulate – about a minute. 


Pour the remaining egg to the pan. When the egg start to coagulate, about 30 seconds, turn heat off. Cover with lid and allow to set for one minute.


Fill serving bowls with warmed rice. Top with chicken omelet and drizzle with sauce to your preference.


Garnish with optional mitsuba.