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Japanese-Style Chicken and Egg Rice Bowls

Japanese-Style Chicken and Egg Rice Bowls

By Courtney HillOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Oyako donburi—chicken and egg cooked with onion and seasonings to make an omelet-like mixture served on top of steaming-hot rice—is Japanese comfort food. For this simplified version, we use low-sodium chicken broth in place of the customary dashi, a stock made of seaweed and shaved dried bonito. If you’re able to find instant dashi in the supermarket, give it a try. It requires only water to brew or dissolve the granules and lends the omelet a smoky, umami-rich flavor that’s uniquely Japanese. Short-grain rice is the best type to use for these rice bowls.

Ingredients
  • 4

    large eggs

  • 1

    pound boneless, skinless chicken thighs, trimmed, halved crosswise and thinly sliced on the diagonal

  • 1

    small yellow OR red onion, halved and thinly sliced

  • ½

    cup low-sodium chicken broth OR dashi (see headnote)

  • ¼

    cup soy sauce, plus more to serve

  • 3

    tablespoons mirin

  • About 6 cups freshly cooked rice, preferably short-grain

  • Ground black OR white pepper

  • Optional garnish:

  • Torn watercress OR thinly sliced scallions OR shichimi togarashi OR a combination

Step 1

In a medium bowl, whisk the eggs; set aside. In a 12-inch skillet, combine the chicken, onion, broth, soy sauce and mirin. Bring to a vigorous simmer over medium-high and cook, stirring occasionally, until the onion is softened, the chicken is cooked through and about ¼ inch of liquid remains in the pan, 8 to 11 minutes.

Step 2

Pour the egg in an even layer over the chicken mixture. Cover, reduce to medium and cook without stirring until the eggs are just barely set, 2 to 4 minutes. Remove the pan from the heat.

Step 3

Divide the rice among 4 serving bowls, then spoon on the chicken-egg mixture, dividing it evenly. Sprinkle with pepper and serve with soy sauce on the side.