MeatHotFriendlySoftEasyJapanesePanHigh in proteinSalty

Japanese Chicken and Egg Donburi

Name: Japanese Chicken and Egg Donburi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions
Ingredients: 800 g Cooked Japanese rice (kept warm); 500 g Chicken thighs (boneless, skinless, and cut into pieces); 6 Eggs (lightly beaten); 2 Onions (thinly sliced); 300 ml Dashi broth; 60 ml Soy sauce; 60 ml Mirin; 20 g Sugar; 2 Scallions (thinly sliced); 1 sheet Nori (cut into thin strips)

A bowl of Japanese rice topped with tender chicken, soft onions, and lightly set eggs in a delicate dashi, soy sauce, and mirin broth.

20 minPrep

45 minTotal

4Servings

EasyDifficulty

About 670 kcal per serving

Ingredients

Portions

Cooked Japanese rice (kept warm)800 g
Chicken thighs (boneless, skinless, and cut into pieces)500 g
Eggs (lightly beaten)6
Onions (thinly sliced)2
Dashi broth300 ml
Soy sauce60 ml
Mirin60 ml
Sugar20 g
Scallions (thinly sliced)2
Nori (cut into thin strips)1 sheet

Preparation

Prepare the sauce
Mix the dashi, soy sauce, mirin, and sugar in a bowl until the sugar has dissolved.
Cook the onions
Pour the sauce into a large skillet and add the onions. Bring to a gentle simmer and cook for 5 minutes, until they begin to soften.
Add the chicken
Add the chicken pieces and arrange them in a single layer. Cover and cook over medium heat for 8 to 10 minutes, turning them halfway through cooking.
Add the eggs
Pour two-thirds of the beaten eggs over the chicken. Cover and cook for 1 minute.
Finish cooking
Add the remaining eggs, cover again, and continue cooking for 30 seconds to 1 minute. The eggs should remain slightly creamy.
Prepare the rice
Divide the hot Japanese rice among four large bowls.
Add the topping
Carefully spoon the chicken, onion, and egg mixture over the rice, then drizzle with a little of the cooking sauce.
Serve
Sprinkle with scallions and strips of nori, then serve immediately.

Tips & tricks

Use chicken thighs for more tender and juicier meat.
Do not overcook the eggs to keep them soft and creamy.
Pour the eggs in two batches to create both firmer and creamier areas.
Serve immediately over piping hot rice.

Variations

Replace the chicken with thinly sliced beef to make gyudon.
Use tofu and mushrooms for a vegetarian version.
Add vegetables such as spinach, peas, or shiitake mushrooms.
Sprinkle with shichimi for a mildly spicy version.

Storage

Store the topping and the rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the topping gently in a skillet and the rice in the microwave with a few drops of water. Freezing is not recommended because of the eggs' texture.