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

Directions

  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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