Japanese Chicken and Egg Rice Bowl

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A comforting Japanese classic, this chicken and egg rice bowl layers savory chicken and softly scrambled eggs over steaming rice. Sweet-salty dashi sauce soaks into every bite for a quick, satisfying weeknight meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 55 gCarbs
• 2 gFiber
• 7 gSugar
• 32 gProtein
• 820 mgSodium
• 420 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the Sauce

• 1 cup dashi broth
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon granulated sugar

For the Bowl

• 1 pound boneless skinless chicken thighs
• 1 medium yellow onion
• 4 large eggs
• 2 green onions (sliced thin)
• 4 cups cooked short-grain Japanese rice

Directions

1. Whisk dashi, soy sauce, mirin, sake, and sugar in a small bowl until the sugar dissolves; set the sauce aside.
2. Slice the chicken thighs into 1-inch bite-sized pieces and thinly slice the onion into half-moons.
3. Heat a 10-inch skillet or Japanese donburi pan over medium heat and add the sliced onion with a splash of the sauce; cook 2 minutes until slightly softened.
4. Add the chicken pieces and pour in the remaining sauce; simmer uncovered for 4-5 minutes until the chicken is cooked through and the liquid has reduced by about one-third.
5. Beat the eggs lightly with chopsticks (do not over-beat; you want streaks of white and yolk) and pour evenly over the chicken.
6. Cover and cook for 1-2 minutes until the eggs are just set but still glossy and slightly runny on top; avoid stirring once the eggs are added.
7. Divide the hot rice among four bowls, slide the chicken and egg mixture on top, and garnish with sliced green onions.
8. Serve immediately while the eggs are still soft and the rice is steaming hot.

Cook’s Notes

• Use short-grain Japanese rice (koshihikari or calrose) for the proper sticky texture that holds the topping.
• Do not fully beat the eggs; mixing them just until yolks and whites are streaky creates the signature soft, layered texture.
• A traditional cast-iron or copper donburi pan works best, but any 10-inch lidded skillet is fine.
• For extra richness, use chicken thighs instead of breasts; their fat keeps the meat tender during simmering.
• Add a sheet of nori or a sprinkle of shichimi togarashi on top for a flavor boost just before eating.

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