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Chicken & Egg Donburi

My simple version of Japanese donburi utilises all your regular pantry ingredients, meaning no trip to the Asian grocer needed for this one! Comforting, satisfying and full of savoury goodness.


Chicken & Egg Donburi

10 minutes
15 minutes

1 cup Japanese rice

1/3 cup chicken stock

1 tsp white sugar

1 tbsp soy sauce

2 tbsp vegetable oil

½ onion, sliced

200g (7 oz) chicken thighs, thinly sliced

3 eggs, lightly whisked

¼ cup finely sliced spring onion (scallions)

shichimi togarashi* or chilli flakes to serve (optional)

  • Step 1

    Cook rice according to packet instructions.  Keep warm and just before serving, divide rice among 2 serving bowls

  • Step 2

    In a small bowl, combine the chicken stock, sugar and soy sauce.

  • Step 3

    In a small frying pan, heat half of the vegetable oil over medium-high heat.  Add half the onions and stir-fry for 2 minutes.  Add half the chicken and stir-fry for 3-4 minutes or until just cooked.  Pour half of the chicken stock mixture into the pan and simmer for about a minute.  Drizzle half the eggs over the contents of the pan.  Cook for about 2 minutes or until the egg is just set.

  • Step 4

    Remove pan from heat and slide the contents onto a bowl of rice.  Repeat with the remaining ingredients. Sprinkle with spring onion and shichimi togarashi.

  • Notes

    – Shichimi togarashi is a Japanese chilli spice blend and can be found in the Asian aisle of some supermarkets, online or from an Asian grocery store.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 3 reviews)
Very good0%


May 6, 2024

Easy, quick and so yummy. Husband said “really nice”.

Avatar for Charmaine

5 stars

January 12, 2023

I love her recipes

Avatar for Janice

easy and fun

July 25, 2022

i found this delicious, easy, and fun. i may go out and buy an 8 inch non-stick. The recipe does not tell you to cover the pan after the eggs but the video does. Do it. i lowered the heat a bit and covered with foil. Worked well. But both attempts were not wet looking like yours. i may increase the liquid portion a bit. Anyway, i will be making this a lot because i cook for one and this recipe is perfect for that.

Avatar for Steve

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