Chicken and Egg Donburi (Oyakodon)

White rice absorbs the savory umami broth while barely set eggs coat the tender chicken. Softened onions provide a subtle sweetness that balances the saltiness of the soy sauce.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 509
• Protein: 36 g
• Carbs: 69 g
• Fat: 8 g

Ingredients

• 300 g White rice ( raw )
• 400 g Chicken cutlet ( in bite-sized pieces )
• 1 piece Onion ( sliced )
• 4 piece Egg ( lightly beaten )
• 200 ml dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( chopped )

Instructions

1. Rice preparation

   Rinse the white rice under cold water in a sieve until the water runs perfectly clear. Steam in 1.2 times its volume of water until fully absorbed.

2. Slicing ingredients

   Cut the chicken breasts into regular 2 cm bite-sized pieces. Thinly slice the yellow onion and finely chop the green onion for garnish.

3. Umami base preparation

   In a skillet, combine the dashi broth, soy sauce, mirin, and white sugar. Bring to a simmer until the sugar is completely dissolved.

4. Poaching the chicken

   Add the yellow onions to the liquid, then place the chicken pieces on top. Simmer over medium heat: the chicken should turn white and become tender without boiling violently.

5. Egg binding

   Lightly beat the eggs with a fork without making them fully homogeneous. Drizzle over the meat. Cover immediately and turn off the heat after 1 minute: the egg should be soft and barely set.

6. Plating

   Divide the hot rice into large bowls. Gently slide the topping and its juices over the rice. Finish with the chopped green onion for crunch.

Chef's tips

• Do not overbeat the eggs: you should still see separate white and yolk for an authentic texture.
• The sauce should coat the rice without drowning it, adjust the reduction to your taste.
• Use a small individual pan if possible to maintain a consistent thickness of the topping.

Storage

Eat immediately. The egg loses its silky texture upon reheating.