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How to Make Authentic Tori Donburi at Home

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Try this easy Oyakodon recipe! This savory Japanese chicken rice bowl is a quick, one-pan meal featuring chicken, eggs, and onions.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken and Poultry
Cuisine: Japanese
Calories: 435
Ingredients Method Nutrition Notes

Ingredients
  

  • ⅔ cup dashi stock
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces)
  • 1 medium onion (thinly sliced)
  • 2 large eggs (beaten)
  • 2 1/2 cups Steamed medium grain rice
  • 1 scallion (chopped)

Method
 

  1. Combine dashi stock, soy sauce, mirin, and sugar in a non-stick frying pan or cast iron skillet over medium-high heat and bring the mixture to a boil.
  2. Add the chicken and simmer in the stock for 10 minutes, then layer the sliced onion over the chicken and cook for an additional 2 minutes.
  3. Pour the beaten egg over the top and simmer, covered, for 2 to 3 minutes until the egg is set but still slightly runny.
  4. Serve the mixture over freshly steamed rice and garnish with chopped scallions.

Nutrition

Calories: 435kcalCarbohydrates: 45gProtein: 39gFat: 10gSaturated Fat: 3gCholesterol: 253mgSodium: 731mgFiber: 1gSugar: 5g

Notes

Dashi Substitution: While dashi provides that essential umami base, I have substituted it with a low-sodium chicken broth when my pantry was bare, though I usually add a tiny pinch of