Oyako-don (chicken and egg rice bowl)

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“This is really quick, easy and good. Please don't tell anyone in Japan, but I made this with diced, cooked turkey breast, and it was delicious! Prep and cook time doesn't allow for the rice.”

Ingredients Nutrition


  1. Cut chicken into small chunks, slice onion.
  2. Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
  3. Put the chicken chunks in the pan and simmer on low heat for a few minutes.
  4. Add the onion to the pan and simmer a few minutes more.
  5. Whisk the eggs in a bowl.
  6. Bring the soup back to the boil; pour the eggs over chicken and onion.
  7. Turn the heat to low and cover with a lid.
  8. Turn the heat off after 1 minute.
  9. Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.

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