🍳 Oyakodon donburi
This oyakodon donburi is a lighter-seasoned take on the classic chicken-and-egg rice bowl. Chicken and sliced onion are simmered in dashi sweetened with mirin, then softly set with beaten egg and served over a deep bowl of steamed rice. Without strong soy seasoning, the bowl tastes mild, sweet and comforting, with silky egg and tender chicken.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g chicken thigh, bite-sized pieces
- 1 onion, thinly sliced
- 4 eggs, lightly beaten
- 180 ml dashi
- 3 tbsp mirin
- 1/2 tsp salt
- 400 g hot cooked Japanese rice
- Spring onion to garnish
Method
- Simmer the dashi, mirin and salt in a small pan.
- Add the onion and chicken and cook for 6–7 minutes.
- Pour over the egg, cover and cook for about 1 minute until barely set.
- Slide over the rice in bowls and garnish with spring onion.
How to make it lighter
- Reduce the rice to about 150 g per bowl and add a side of greens.
- Use chicken breast for a leaner topping.
- Cut the mirin by half — it is the main source of sugar in the sauce.
History
Donburi — rice bowls with a topping — became popular in Japan from the 19th century, and the chicken-and-egg oyakodon is among the best known. It is eaten everywhere from family kitchens to quick lunch counters across Japan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →