A classic Japanese comfort food, Chicken and Egg Rice Bowl (Oyako Donburi) combines tender chicken, fluffy eggs, and savory broth served over steamed rice. It's a quick and satisfying meal perfect for any day of the week.
Preparation time
10min
Cooking time
15min
Ingredients
4 Servings
- 300 g chicken thighs
- 180 ml dashi stock
- 3 eggs
- 2 green onions
- 3 tbsp mirin
- 1 onion
- 3 tbsp soy sauce
- 4 servings steamed rice
- 1 tbsp sugar
Directions
Step 1
Slice the chicken thighs into bite-sized pieces.
Step 2
Thinly slice the onion.
Step 3
In a bowl, lightly beat the eggs and set aside.
Step 4
In a large pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Step 5
Add the sliced onions to the pan and cook until they become translucent.
Step 6
Add the chicken pieces to the pan and cook until they are no longer pink.
Step 7
Pour the beaten eggs evenly over the chicken and onions. Cover the pan and cook until the eggs are just set, about 1-2 minutes.
Step 8
Serve the chicken and egg mixture over bowls of steamed rice. Garnish with sliced green onions if desired.