Potato, Onion and Egg Rice Bowl

Potato, Onion and Egg Rice Bowl

Both the ingredients and cooking method for this dish are simple, making it a great dish for lunch or late-night snack. Fluffy potatoes and the sweet tasting sauce make a perfect match with soft-cooked egg.

Ingredients: 2 servings

Cooked rice
2 servings (about 2 large bowls of rice)
5 fl oz
☆ Soy sauce
2 tablespoons
☆ Mirin
2 tablespoons
1 tablespoon
☆ Sugar
1 tablespoon
Shichimi spice
to your liking


1. Thinly slice the onion. Peel the skin of the potato and slice into 5x5 mm matchsticks. Submerge the potatoes in water and strain using a colander.
2. In a pot, heat water, soy sauce, mirin, sake, and sugar.
3. When it comes to a boil, add the onions and potatoes and cover the pot. Simmer on low heat until potatoes are soft for about 10 minutes (try to preserve the soup as much as possible).
4. When the potatoes are soft, pour beaten eggs in a circular motion. Cover the pot for about 1 minute on low heat until eggs are softly cooked.
5. Pour the mixture on the bowl of rice. Add shichimi spice to your taste and enjoy.

Story Behind this Recipe

My family's Oyako-don always had potatoes in it. I remembered how delicious the fluffy potatoes were when seasoned with the sweet tasting sauce and wanted to make something simple without chicken included.