Kikochan's Oyako Donburi

Experience the comforting flavors of Japan with Kikochan's Oyako Donburi, an irresistibly savory and satisfying rice bowl that brings tradition to your table. This one-pan dish combines tender, bite-sized pieces of chicken thigh, sweet simmered onions, and velvety eggs gently cooked in a flavorful sauce made from dashi, soy sauce, mirin, and a hint of optional sake. Served over a bed of fluffy, steaming Japanese short-grain rice, each bite is perfectly balanced with umami-rich notes and a touch of sweetness. Quick and easy to prepare in just 25 minutes, this classic Japanese comfort food is ideal for a cozy weeknight meal. Garnish with fresh green onion and a sprinkle of shichimi togarashi for an extra burst of flavor and color. Perfectly suited for lovers of authentic Japanese cuisine, Kikochan's Oyako Donburi is a must-try recipe that will leave you craving more.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 200 grams chicken thigh (boneless, skinless)
• 0.5 piece white onion
• 3 eggs
• 120 milliliters dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (optional)
• 1 teaspoon sugar
• 2 servings cooked Japanese short-grain rice
• 1 stalk green onion (optional, for garnish)
• 0 shichimi togarashi (optional, for garnish)

Directions

Step 1

Trim and cut the chicken thigh into bite-sized pieces.

Step 2

Slice the white onion thinly into half-moon shapes.

Step 3

Crack the eggs into a small bowl and lightly beat them, leaving streaks of yolk and white for texture.

Step 4

In a medium skillet, combine dashi stock, soy sauce, mirin, sake (if using), and sugar. Bring the mixture to a gentle boil over medium heat.

Step 5

Add the sliced onion to the skillet and simmer until soft and translucent, about 3-4 minutes.

Step 6

Add the chicken pieces to the skillet in a single layer, ensuring they are mostly submerged in the simmering sauce. Cover with a lid and cook for 5-6 minutes, or until the chicken is fully cooked and tender.

Step 7

Reduce the heat to low. Gently pour the beaten eggs over the chicken and onion mixture in a circular motion. Cover with the lid again and cook for 1-2 minutes, until the eggs are just set but still slightly runny.

Step 8

Place the cooked rice into serving bowls, making a fluffy, even layer.

Step 9

Carefully slide or scoop the chicken and egg mixture from the skillet onto the rice, ensuring the savory sauce is evenly distributed.

Step 10

Garnish with finely sliced green onion and a pinch of shichimi togarashi, if desired. Serve immediately.

Nutrition Facts

Serving size	(943.7g)

Amount per serving	% Daily Value*
Calories	1203.7

Total Fat 37.1g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 808mg	0%
Sodium 1802.7mg	0%
Total Carbohydrate 119.8g	0%
Dietary Fiber 3.1g	0%
Total Sugars 24.9g
Protein 82.8g	0%

Vitamin D 123IU	0%
Calcium 157.5mg	0%
Iron 6.0mg	0%
Potassium 1082.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 28.9%

Carbs: 41.9%