Chicken-and-Egg Rice Bowl

By • February 3, 2014 • 0 Comments

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Author Notes: My version of a Japanese donburi (rice bowl) I tried at an eponymous new restaurant, which was the perfect antidote to a dreary Sunday afternoon. The more specific names for each type of donburi describe the meat or vegetables cooked in the sauce. At the restaurant, I had perfectly fried shrimp, but the oyakodon — “parent-and-child donburi” in English, a play on the chicken-and-egg combination — wins at home for simplicity and punny name. See additional process photos here: http://www.carrotorcake.com/chicken-and-egg-rice-bowl/carrotorcake

Serves 2-4

  • 2 boneless, skinless chicken thighs
  • 1 small yellow onion
  • 2 eggs, lightly beaten
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 cup dashi (or chicken broth)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 cup brown rice, uncooked
  • Optional garnishes: pickled daikon and carrots, thinly sliced scallions, thinly sliced radishes
  1. Prepare rice according to package instructions, so it will be done at about the same time as the chicken (about 20 minutes for prep and cooking).
  2. Slice the onion into quarter-inch thick half moons and cut the chicken into bite-size pieces.
  3. Combine mirin, sake, dashi, soy sauce, and sugar in a pan and bring to a boil. Reduce heat and simmer for a minute. Add onion in a single layer and place chicken on top. Cover and cook for 10 minutes.
  4. Pour egg over the chicken, shaking the pan gently to distribute it evenly. Cover and cook for 1-2 minutes, until the egg is set.
  5. Spoon the chicken, egg, onions, and sauce over the rice in serving bowls. Top with garnishes and serve.
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