• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 1 bowl cooked rice (US Kokuho rice)
  • half an onion (sliced)
  • 150g chicken (cut into cubes)
  • 1 egg (beaten)
  • oyako donburi sauce
  • seaweed (finely sliced)
  • 20g spring onions (sliced)
  • Oyako donburi sauce
  • 4 tbsp fish stock (hon dashi)
  • 1 tbsp soya sauce
  • 1 tbsp mirin (sweet Japanese wine)


  1. Place onion, chicken and oyako donburi sauce in a pan. Simmer until cooked.
  2. Add beaten egg and spring onions. Cover and let simmer.
  3. When cooked, slowly pour over the rice. Garnish with seaweed.

You may also like

Grilled Squid with Cincalok Salsa
30 mins 2 People
Braised Lamb Shank
15 mins 2 People

Braised Lamb Shank Dinner, Lunch

Amy Beh By
Stir-fried Wild Fern Shoots with Petai
10 mins 2 People

Leave a Reply

Your email address will not be published. Required fields are marked *