Chicken and Egg on Rice Oyako Donburi
Take your taste buds on a journey to Japan with Oyako Donburi, a comforting bowl of chicken and egg on rice that's bursting with umami flavor. This quick and easy recipe combines tender chicken thighs simmered in a savory-sweet sauce of dashi, soy sauce, mirin, and a hint of sugar, layered with soft, marbled eggs for the perfect melt-in-your-mouth texture. Served over fluffy steamed white rice and garnished with fresh spring onions and a sprinkle of shichimi togarashi for a spicy kick, this classic Japanese "parent-and-child" rice bowl is a satisfying meal ready in just 25 minutes. Perfect for busy weeknights, this one-pan dish brings authentic Japanese flavors to your table with minimal effort required.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups Steamed white rice
- 200 grams Boneless, skinless chicken thighs
- 3 Large eggs
- 1 Yellow onion
- 200 ml Dashi stock
- 2 tbsp Soy sauce
- 1.5 tbsp Mirin
- 1 tsp Sugar
- 1 Spring onion (optional, for garnish)
- 1 pinch Shichimi togarashi (optional, for heat)
Instructions
Prepare the rice ahead of time and keep it warm.
Slice the yellow onion thinly and set aside.
Cut the boneless, skinless chicken thighs into bite-sized pieces.
In a medium bowl, lightly beat the eggs, leaving some streaks for a marbled texture after cooking.
In a small frying pan or donburi pan, combine dashi stock, soy sauce, mirin, and sugar. Stir well and bring to a gentle boil over medium heat.
Add the sliced onion to the pan and cook for 2-3 minutes until it softens and becomes translucent.
Add the chicken pieces to the pan, spreading them out evenly. Let them simmer in the sauce for about 5 minutes or until fully cooked through.
Reduce to low heat and slowly pour the beaten eggs over the chicken and onion mixture in a circular motion. Avoid stirring to preserve the marbled texture.
Cover the pan with a lid and cook on low heat for 1-2 minutes, or until the eggs are just set but still slightly runny.
Divide the steamed rice into two bowls.
Gently slide or scoop the chicken, egg, and sauce mixture over each bowl of rice.
Garnish with chopped spring onion and a pinch of shichimi togarashi if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 8.0 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
