Oyako Donburi (Chicken & Egg Rice Bowl)
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PT7M
PT8M
Prep Time
7 minsCook Time
8-9 minsFree Time
to watch a rainstorm from your porch
Warm and cozy, this chicken and egg dish is comfort food made easy. Dashi is best to complement the other flavors of this recipe. You can use store bought (we like Hondashi granules) or chicken stock in a pinch.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
Ingredients
- 1 cup (120g) yellow onion, thinly sliced
- 1 boneless skinless chicken thigh, cut into bite-sized pieces
- ½ cup (125ml) dashi broth
- 4 teaspoons mirin
- 4 teaspoons soy sauce
- 4 teaspoons sake
- 1½ teaspoons sugar
- 2 large eggs, beaten
- 2 servings of cooked white rice, for serving
- 1 tablespoons parsley, finely chopped
Preparation
- Place the onion, chicken, dashi, mirin, soy sauce, sake, and sugar in the Anyday dish and mix well. Cover with lid (knob lifted) and cook for 7-8 minutes or until the chicken is fully cooked.
- Add the beaten eggs and continue cooking for 1-2 minutes or until the egg has started to cook but it is still soft.
- Finish with chopped parsley and served over rice.
Serving suggestions & tips
- For a vegetarian option, substitute chicken with firm tofu.
- For a gluten-free option, substitute soy sauce for tamari.
- Top with togarashi for extra flavor.
Recipe notes
- This recipe cooks in deep dishes, but we recommend shallow ones for more even results.
- If dashi is not available, use chicken stock instead.
