Chicken and Egg Donburi Recipe

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4 votes | 6443 views

Typical everyday one-bowl Japanes dish.

Prep time:
Cook time:
Servings: 2 bowls
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Ingredients

Cost per serving $0.95 view details
  • 3 cups hot cooked Japanese rice
  • 4 oz chicken thigh
  • 3 egss, lightly beaten
  • 1/2 onion, thinly sliced
  • Broth:
  • 2/3 cup dashi stock
  • 1tsp sugar
  • 2 1/2 Tbls soy sauce
  • 2 1/2 Tbls mirin

Directions

  1. Slice chicken into thin, bite-size pieces.
  2. Slice onion lengthwise
  3. In saucepan, bring cooking broth ingredients to a boil.
  4. Add onion and chicken.
  5. Heat until cooked and spread evenly to fit the size of serving bowls.
  6. Swirl in beaten eggs.
  7. Remove from heat, cover and let steam for two minutes.
  8. In each serving bowl, place rice and topping.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 346g
Recipe makes 2 servings
Calories 456  
Calories from Fat 67 15%
Total Fat 7.53g 9%
Saturated Fat 2.17g 9%
Trans Fat 0.1g  
Cholesterol 38mg 13%
Sodium 1165mg 49%
Potassium 253mg 7%
Total Carbs 73.61g 20%
Dietary Fiber 1.5g 5%
Sugars 3.61g 2%
Protein 15.73g 25%
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Reviews

  • John Spottiswood
    Just a couple of comments on this recipe. FIrst, if you aren't familiar with Dashi stock (japanese fish stock), you can by dried Dashi granules at most Asian grocery stores. You simply follow the directions on the side (1 tsp per cup of water I think) to make your Dashi. Make sure you don't put 2/3 cup of the granules in your Donburi...it will taste terrible!
    We often add Shitake mushrooms to this dish. You can buy dried shitake mushrooms as most Asian grocery stores. Just slice a few, reconstitute them with some hot water, and add them with the chicken and onion.
    Also, I often substitute Tofu for chicken and egg whites for eggs in this dish. It tastes a little better with Chicken than with Tofu, but if you are trying to cut meat out of your diet, it still tastes delicious with Tofu. You might try with Tofu and Chicken, and see how you like the Tofu. Make sure you cut the tofu into bite size squares and use firm or extra firm Tofu.
    I've cooked/tasted this recipe!
    This is a variation

    Comments

    • John Spottiswood
      March 9, 2008
      Hi Susan,
      Congrats on posting your first recipe! Oyakodonburi is one of my favorites! You might need to sell it a little more in your description to get people to try it though. :-)

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