Creamy and Colorful Chicken and Egg Rice Bowl

Creamy and Colorful Chicken and Egg Rice Bowl

An oyako-don or chicken and egg rice bowl with creamy eggs and deep flavors. I like this with onion only too, but I added more ingredients with nutrition and color in mind.

Ingredients: 2 servings

Chicken (thigh or breast)
3 to 4
1 medium
Shiitake mushrooms
1 to 2
1/3 - 1/2
Japanese leek
to taste
Hon-Mirin (real mirin)
100 ml
Soy sauce
50 ml
50 ml
Dashi stock granules
1 teaspoon
1/2 teaspoon


1. Cut the chicken into bite sized pieces. Cut the onion, carrot and shiitake mushrooms into fine julienne. Chop the leek finely. Beat the eggs.
2. Put the mirin in a frying pan or pot, and bring to a boil slowly over low heat. After it boils once, it's good to go.
3. Put the water, dashi stock granules, sugar and soy sauce in the pan and bring to a boil. Add the vegetables and cook over medium heat. (From this point on it's all medium heat.)
4. Add the chicken. When the surface turns white turn the pieces over. If you cook them too long at this point, the meat will turn tough.
5. Add the egg and scatter with the chopped leek. Cover immediately with a lid and turn the heat off after 10 seconds. Leave to steam with residual heat for about 5 minutes. (The photo shows how it looks after it's done.)
6. Put some hot rice in a bowl and pour the egg-chicken mixture over it. Done!!

Story Behind this Recipe

I just wanted to eat an oyako-don at home like the ones you can get at a restaurant! I got to this recipe through trial and error.