Classic Japanese Chicken and Egg Donburi
Experience the warmth of a traditional Japanese Chicken and Egg Donburi. This beloved one-bowl meal brings together succulent chicken, sweet caramelized onions, and soft, scrambled eggs, all gently simmered in a rich dashi broth and served over perfectly steamed rice. It's a quick, satisfying, and family-friendly dish that's ideal for any weeknight.
Let's cook.
Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the thinly sliced yellow onion and cook for 3-4 minutes until softened.
Add the 1 cup of chicken thigh pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.
Pour in 1/2 cup of dashi broth, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sugar. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
Evenly pour the 2 lightly beaten eggs over the simmering chicken and onion mixture. Cover the skillet and cook for 2-3 minutes, or until the eggs are just set but still slightly soft.
Divide the 2 cups of cooked short-grain rice into two serving bowls. Carefully slide the chicken and egg mixture from the skillet over the rice in each bowl.
Garnish each serving with 1 tablespoon of sliced green onion and serve immediately.
About This Recipe
Big flavor.✦
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