Easy Japanese Oyako Donburi Recipe: Chicken and Egg Rice Bowl
A beginner-friendly oyako donburi, or Japanese chicken and egg bowl, made with tender chicken, onion, softly set eggs, and savory-sweet dashi sauce spooned over warm rice.
Servings 4
Ingredients
- 4 cups cooked Japanese short-grain rice about 720 g, warm
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces (454 g)
- 1 medium yellow onion thinly sliced (about 7 oz / 200 g)
- 1 cup dashi broth 240 ml
- 1/4 cup low-sodium soy sauce 60 ml
- 1/4 cup mirin 60 ml
- 1 tablespoon granulated sugar 12 g
- 4 large eggs lightly beaten (about 200 g without shells)
- 2 scallions thinly sliced (about 1 oz / 30 g), optional
- 1 teaspoon neutral oil such as canola or vegetable oil (5 ml), optional for the pan
Instructions
- Divide the warm cooked rice among 4 deep bowls. Keep warm while you prepare the topping.
- In a wide skillet with a lid, combine the dashi, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring briefly to dissolve the sugar.
- Add the sliced onion and simmer for 4 to 5 minutes, until it begins to soften.
- Add the chicken in a single layer. Cover and simmer gently for 7 to 9 minutes, turning the pieces once, until the chicken is cooked through and reaches 165°F (74°C) in the thickest pieces.
- Reduce the heat to low. Pour the beaten eggs evenly over the chicken and onion. Cover and cook for 2 to 4 minutes, until the egg whites are set and the eggs reach 160°F (71°C). The yolks may remain slightly soft depending on timing.
- Spoon the chicken, egg, onion, and sauce over the bowls of rice. Garnish with scallions, if using, and serve right away.