Oyako-don (chicken and egg rice bowl)

READY IN: 15mins
Recipe by JustJanS

This is really quick, easy and good. Please don't tell anyone in Japan, but I made this with diced, cooked turkey breast, and it was delicious! Prep and cook time doesn't allow for the rice.

Top Review by paulamonster

This is a great, easy, delicious way to make chicken! I've tried it 5 times and each time it has turned out beautifully. I use white vinegar for the mirin, chicken broth for the dashi, and I use 8 boneless, skinless chicken thighs and just simmer until they are cooked through (before adding the eggs). I know that is less authentic, but the flavour is still excellent.

Ingredients Nutrition


  1. Cut chicken into small chunks, slice onion.
  2. Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
  3. Put the chicken chunks in the pan and simmer on low heat for a few minutes.
  4. Add the onion to the pan and simmer a few minutes more.
  5. Whisk the eggs in a bowl.
  6. Bring the soup back to the boil; pour the eggs over chicken and onion.
  7. Turn the heat to low and cover with a lid.
  8. Turn the heat off after 1 minute.
  9. Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.

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