Low Sugar Chicken and Egg Donburi Oyakodon

Total time35 min

Prep time15 min

Cook time20 min

Low Sugar Chicken and Egg Donburi Oyakodon

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz La Preferida® Fancy Pearl Rice Tamanishiki Rice Super Premium Short Grain - 15 Lb
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2 ¼ cups water

For the broth

1 ½ cups dashi stock
3 tbsp soy sauce
3 tbsp mirin
1 tbsp sake
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the topping

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, halved and thinly sliced
6 large eggs, beaten

For serving

2 scallions, thinly sliced
1 sheet nori, cut into thin strips (optional)
shichimi togarashi, to taste (optional)

Instructions

1
Rinse the rice in a medium pot under cold water, swirling and draining 3–4 times until the water runs mostly clear. Add 2 1/4 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2
Combine the dashi stock, soy sauce, mirin, sake, and sugar in a small bowl and stir until the sugar dissolves.

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