Chicken and egg rice bowl recipe

Chicken and egg rice bowl recipe

Chicken and egg rice bowl recipe


  • Cuisine: Japanese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2


  • 200 g chicken
  • 2 eggs
  • 300 ml dashi stock
  • 1 tsp soy sauce
  • 1.5 tsp mirin
  • 2 tsp sugar
  • 0.5 onion
  • 3 spring onion
  • 240 g rice


  1. Cut up your chicken into small bitesize pieces. Japanese people tend to use chicken thigh rather than breast meat for the extra flavour, but both will work fine.
  2. Add some dashi stock to a pan and heat it up before adding a spoonful each of mirin and soy sauce plus a pinch of sugar.Nowis also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.
  3. Once the soup has been simmering for a few minutes, add your pieces of chicken and cook them until the chicken has cooked through thoroughly. Once the chicken is done, chop up a whole onion into thin slices and add them to the pan.
  4. Beat your eggs in a bowl (with chopsticks if you are an expert), then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, a slightly runny texture is the preferred way to serve oyakodon.
  5. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions and possibly a little Japanese mayonnaise before serving, enjoy!

Recipe provided by The Japan Centre.

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