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Prep Time:

15 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

As you probably know, "donburi" in Japanese means a one bowl dish served on a bed of rice. Oyakodon - chicken and egg donburi - is easily the most popular donburi style dish you will find in Japan. That's because it's tasty, nourishing and ready in now time at all!


2 chicken breast (400g / 14oz) 

1 medium onion 

100ml / 4 fl oz Japanese dashi stock 

2 tbsp Japanese cooking sake 

2 tbsp soy sauce
2 tbsp sugar

3 eggs
1 spring onion 

450g / 16oz cooked rice


first, halve and cut the onion into 1cm slices

slice the spring onion diagonally 

cut the chicken breasts in half lengthways, then cut into bite sized pieces

place the dashi stock, cooking sake, sugar & soy sauce to a 20cm / 8 inch  frying pan. heat to a simmer and stir well 

add the onion & chicken and simmer for 6-7 minutes or until the chicken is cooked

beat the eggs and pour them over the chicken

sprinkle over the spring onion 

turn off the heat when the egg are nearly cooked (you want the egg mixture to still be a little bit runny)

to assemble your donburi, put 1/2 the rice into each bowl. 

spoon 1/2 the chicken & egg mixture onto the rice and your dish is ready

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