Home Recipes Chicken and Egg Oyako Donburi

Chicken and Egg Oyako Donburi (Rice Bowl)

  • 31 - 60 Minutes
  • Easy
  • Serves 2

Enjoy a classic Japanese rice bowl full of bursting flavours.



  • 250g pouch Tilda sticky rice
  • 80g mange tout, shredded
  • 1 medium carrot, grated
  • 1 tsp black sesame seeds
  • 250ml chicken stock
  • 1 tbsp teriyaki sauce, and extra to serve if desired
  • 1 tbsp mirin
  • 1 small onion, halved and thinly sliced
  • 2 skinless and boneless chicken thighs, cut into strips
  • 3 large eggs, beaten
  • 1 spring onion, sliced on the diagonal


  1. Pour boiling water over the mange tout and carrot, set aside for 10 minutes. Drain and mix with the sesame seeds.
  2. Meanwhile bring the stock, teriyaki sauce, mirin and onion to a gentle boil, add the chicken and simmer, covered for 5 minutes
  3. Stir in the beaten egg, cover and simmer for 5-8 minutes until the egg is just set and there is still some stock.
  4. Cook the Tilda sticky rice according to pack instructions and divide between two bowls.
  5. Share the chicken and egg mixture between the bowls with any stock and finish with mange tout and carrot, a scattering of spring onion and extra soy sauce if desired.

It looks like your language preference is English (United States). Click here to switch sites.