Chicken Oyako Donburi with Autumn Mushrooms

A comforting and flavorful Japanese rice bowl featuring tender chicken, autumn mushrooms, and egg simmered in a savory dashi-based sauce. Perfect for a cozy autumn dinner.

Prep Time

20 minutes

Total Time

40 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

5 items

Cost

£5.35/serving

Season:

🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Japanese

Main Ingredient:

Chicken•Eggs•Rice

Mood:

Comfort Food

Ingredients

Servings

1lbBoneless, skinless chicken thighs(Cut into bite-sized pieces)

£4.50

4ozShiitake mushrooms(Sliced)

£2.75

4ozMaitake mushrooms(Separated into clusters)

£3.50

0.5mediumYellow onion(Thinly sliced)

£0.30

6Eggs(Lightly beaten)

£1.75

4cupsCooked Japanese short-grain rice(Warm)

£2.50

1cupDashi(Japanese fish stock (instant or homemade))

£1.20

3tbspSoy sauce

£0.20

3tbspMirin(Japanese sweet rice wine)

£0.40

1tbspSake(Optional, but adds depth of flavor)

£0.30

1tspSugar

£0.01

2Green onions(Chopped, for garnish)

£0.50

OptionalNori seaweed(Cut into thin strips, for garnish)

£1.50

OptionalMitsuba (Japanese parsley)(For garnish)

£2.00

Total Cost

£21.41

£5.35 per serving

Instructions

1.
Cook the rice according to package instructions or using a rice cooker. Keep warm.
2.
In a large skillet or deep pan, combine dashi, soy sauce, mirin, sake (if using), and sugar. Bring to a simmer over medium heat.
3.
Add the sliced onion and cook until softened, about 3 minutes.
4.
Add the chicken and cook until browned on all sides.
5.
Add the shiitake and maitake mushrooms. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
6.
Reduce the heat to low. Gently pour the beaten eggs evenly over the chicken and mushroom mixture. Cover the pan and cook until the eggs are mostly set but still slightly runny, about 2-3 minutes. Do not overcook the eggs.
7.
Divide the warm rice among four bowls.
8.
Carefully spoon the chicken, mushroom, and egg mixture over the rice in each bowl.
9.
Garnish with chopped green onions, nori strips (if using), and mitsuba (if using).
10.
Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

550 kcal / 2301 kJ

Carbs

55g

21% of RDA

Fat

20g

29% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of soy sauce and sugar to your preference. Some people prefer a sweeter or saltier sauce.

Don't overcook the eggs. The slightly runny texture is characteristic of Oyako Donburi.

For a richer flavor, use homemade dashi. Alternatively, use a good quality instant dashi powder.

Other autumn mushrooms like enoki or shimeji can also be used.

If you don't have Sake you can omit it from the recipe. It will still taste delicious!

Cooking Equipment

Large Skillet or Deep Pan

Rice Cooker (or Pot)

Small Bowl

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...