My Special Chicken and Egg Rice Bowl

My Special Chicken and Egg Rice Bowl

This oyako don (chicken and egg rice bowl) isn't just simmered. One extra step makes it extra-tasty.


Thinly sliced chicken thigh meat
about 100 g
White rice
A bowl per serving
❤ Dashi stock granules
2 teaspoons
❤ Sake
about 100 ml
❤ Sugar
1 tablespoon
❤ Salt
a little
❤ Soy sauce
3 tablespoons
❤ Mirin
2 tablespoons


1. Fry the chicken in a frying pan in about 1 tablespoon of oil.
2. When the surface of the chicken is cooked, add the onion and stir fry.
3. Add the ingredients marked ❤ (in this order if possible: Dashi stock granules -- sake -- sugar -- salt -- soy sauce -- mirin). Mix together and put on a lid, and simmer over low-medium heat for 4 to 5 minutes.
4. Swirl in the lightly beaten (but not overly beaten) eggs, put the lid back on and simmer until the eggs are about 70% set. And it's done!
5. The finished rice bowl should look like this!

Story Behind this Recipe

My poor hubby had lost his appetite because the weather was so hot every day, so I made him his favorite donburi (rice bowl). In order to encourage his appetite, I went easy on the amount of rice and served him some tempura and cold udon noodles too to make his favorite combination lunch.