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Oyako Donburi (Chicken & Egg with Rice)


Special Diet


Main Course

Main Ingredient

Poultry, Rice & Grains


Authentic Japanese


  • 1 Tablespoon vegetable oil
  • 1 large white onion thinly sliced
  • 5 fresh or reconstituted shiitake mushrooms thinly sliced
  • ½ pound boneless skinless chicken breasts, thinly sliced
  • 1/8 teaspoon salt
  • 1 ½ cups second dashi or chicken stock
  • 1 teaspoon sugar
  • 4 Tablespoons mirin
  • 4 Tablespoons San-J Gluten Free Tamari
  • 4 large eggs lightly beaten
  • 4 mitsuba sprigs root removed, leaves roughly chopped (optional)
  • 4 cups steamed Japanese rice


  • Place the oil in a medium sauté pan and cook the onion and mushrooms for 1 minute, stirring as the onion becomes translucent. Add the chicken and cook until golden, about 2 minutes. Add salt, dashi or stock, sugar, mirin and San-J Gluten Free Tamari. Stir well to combine. Bring to a boil over medium-high heat. Pour the lightly beaten eggs into the hot mixture and add the mitsuba. Stir, cover and simmer until the eggs are cooked, about 1 to 2 minutes. 
  • To serve, scoop the warm Japanese rice into 4 individual bowls and ladle the chicken and egg sauce over top of the rice. Serve immediately and pass additional San-J Gluten Free Tamari at the table.

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