Rice with Chicken & Egg

Oyako Donburi (Japanese)

Oyako donburi means “parent and child big bowl.” I think of it as Japanese hotdish. This recipe offers an easy way to bring Japanese comfort food to your table.

For 4 servings

1 skinned, boned chicken breast or a couple of thighs, cut in bite-size pieces
1 cup chicken stock
1/4 cup soy sauce or tamari (gluten free)
1-1 3/4 tablespoons sugar (to taste)
2 tablespoons sake or mirin (if using mirin, use a little less sugar)
1 small onion, sliced in strips
Half of an 8 oz. can of bamboo shoots, sliced fine
shiitake or baby Bella mushrooms, sliced
3 eggs, beaten
2 cups short-grain rice, cooked
Furikake to sprinkle, optional

Heat stock to boiling, add chicken and simmer until cooked.
Season chicken with soy sauce/tamari, sugar and sake/mirin.
Add onion, bamboo shoots and mushrooms, and bring to a boil.
Pour in eggs and cook until just set.
Divide rice among four bowls and spoon chicken mixture on top.
Sprinkle with furikake, if you like.


This recipe doubles and even quadruples well.

Adapted from Flavors of Japan by Delphine Hirasuna and Diane J. Hirasuna (101 Productions, 1981).