There is a Japanese dish called ‘Oyako Don’. It is Chicken & Egg Rice Bowl and one of the most popular dishes. Today I cooked this rice bowl in a totally different way using the exactly same ingredients. It’s easier and quicker than ‘Oyako Don’, and absolutely scrumptious!


1 Serving


1 small Chicken Thigh Fillet *about 120g
1/4 Onion OR 1 thick Spring Onion *thinly sliced
1 Egg
Salt & White Pepper
1/2 tablespoon Oil
1 serving warm Cooked Rice
Finely chopped Spring Onion

1/2 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Mirin
A few drops Sesame Oil *optional
1/2 teaspoon grated Ginger *you may prefer Garlic, OR add both
*Note: You can add some Chilli Flakes

  1. Combine all the Sauce ingredients in a small bowl.
  2. Cut Chicken into bite-size pieces and lightly season with Salt & White Pepper. Thinly slice Onion. Whisk Egg and lightly season with Salt & White Pepper.
  3. Heat Oil in a frying pan over medium heat, cook Egg softly, and return it to the bowl you used to whisk the Egg.
  4. Cook Chicken and Onion. (If you use Spring Onion, add it after Chicken is almost cooked.) When Chicken is cooked and Onion is soft, add the sauce. When the sauce thickens, it won’t take long, return the Egg, and roughly combine.
  5. Half fill a bowl with warm Cooked Rice and cover it with the Chicken and Egg mixture. Sprinkle with some finely chopped Spring Onion and enjoy.