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    You are in: Home / Recipes / Oyako-don (chicken and egg rice bowl) Recipe
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    Oyako-don (chicken and egg rice bowl)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    JustJanS's Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on March 02, 2004


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2010


      Definitely easy to understand and follow! However I would like to point out that following this recipe results it in being too salty, at least, for my tastes. What I do is that I use a little less soy sauce and more sugar, as I tend to like sweeter tasting foods. In addition, I let the egg cook a little longer so it becomes a little more solid. It becomes more manageable for plating :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2006


      This recipe is quick and simple. I keep on going back to this recipe... I really should just print it out :P Initially I didn't have dashi or mirin so I used chicken broth and white wine or chinese rice wine and it came out wonderfully too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Oyako-don (chicken and egg rice bowl)

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 506.1
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 2.3 g
    Cholesterol 268.7 mg
    Sodium 2758.8 mg
    Total Carbohydrate 75.7 g
    Dietary Fiber 1.3 g
    Sugars 18.3 g
    Protein 29.3 g

    The following items or measurements are not included:

    dashi stock

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