Japanese

Medium · Hot

Chicken and Egg Donburi with Spinach

Chicken breast simmered in a soy-seasoned broth until just cooked, then egg is poured over and left to set loosely before the whole mixture slides onto white rice. Spinach wilts in the residual heat. The egg should still tremble slightly at the center when you serve it.

Recipe by

Yuki Tanaka

The Washoku Keeper

Prep

10 min

Cook

25 min

Total

35 min

Method

Prepare the Foundations

Rinse the white rice until water runs clear, then cook in a rice cooker with an equal measure of water. Set aside and keep warm.

Bring a small pot of water to boil. Blanch spinach for 30 seconds until bright and wilted. Drain, squeeze gently, and season lightly with a touch of sesame seeds and soy sauce. Set aside.

Build the Sauce

Combine soy sauce, honey, and grated ginger in a small bowl. The honey mimics the mirin sweetness Yuki relies on for balance. Set near the stove.

Cook the Chicken and Onion

Slice chicken thigh into 2cm pieces. Halve and thinly slice the yellow onion.

In a wide skillet over medium heat, add a few spoons of the sauce. Lay the chicken pieces in a single layer and sear without stirring for 2 minutes.

Add the onion slices and pour remaining sauce over. Add 3 tbsp of water. Cover and simmer over medium-low heat for 6 minutes until chicken is cooked through and onion is tender.

Grade pending

Nutri-Score

Estimated nutrition

Grade pending · 100% ingredient coverage

Calories

858

per serving

High in protein · 50gLow saturated fat · 5g

Protein

50g

Carbs

112g

Fat

22g

Sat. fat

Fiber

Sodium

707mg

Dairy FreeNut FreeHigh ProteinBalanced MealLean Muscle

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

High impact

A–E · lower is better · includes estimates

kg CO₂e

2.0

per serving

DCarbonAEU all-round· carbon sets the grade

Water

1.9m³

Runoff

0.2g P

Chicken Thigh drives 62% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSilkySoft

Aromas

SavorySesameGingerHerbal

Kitchen Equipment

Primary Tool

Skillet

Skillet Rice Cooker Chef Knife Cutting Board Grater Strainer

Counter FootprintMedium

Techniques

Blanching Searing SimmeringGentle Steaming

Safety & Storage

Cooking Temperature

Cook chicken thigh pieces to an internal temperature of 165°F (74°C) to eliminate harmful bacteria. Verify with a calibrated food thermometer inserted into the thickest part of the largest piece.
Eggs in this dish are intentionally cooked to a soft, slightly runny consistency. If serving to high-risk individuals (elderly, pregnant, immunocompromised, or young children), cook eggs thoroughly until firm with no liquid remaining, reaching 160°F (71°C).

Cross Contamination

Prevent cross-contamination by using separate cutting boards for raw chicken and vegetables. Wash all utensils, surfaces, and hands with hot soapy water after handling raw poultry.

High Risk Population

This dish contains undercooked eggs by design. Pregnant individuals, young children, elderly, and immunocompromised persons should request fully cooked eggs or avoid this dish.

Storage

Refrigerate leftover donburi within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. Reheat thoroughly to 165°F (74°C) before eating.

Handling

Do not leave cooked rice at room temperature for more than 2 hours. Keep rice hot above 140°F (60°C) or cool rapidly and refrigerate. Rice is a common source of Bacillus cereus bacteria if improperly handled.

Allergen Warning

This dish contains multiple allergens: eggs, soy, sesame, and gluten. Verify all ingredients and condiments are allergen-free before serving to individuals with food allergies or intolerances.

Pro Tips

Technique

When you pour the beaten eggs over the chicken, resist the urge to stir. Instead, cover the pan and let the eggs steam gently for about 45 seconds so they set into a soft, custardy layer that envelops the meat without becoming rubbery.

Substitution

If mirin is out of reach, a blend of honey with a splash of rice vinegar closely mimics its sweet acidity; use roughly 2 tbsp honey plus ½ tsp vinegar to replace the mirin in the sauce.

From the chef

When the first cool breezes of early autumn brush the market stalls, I reach for tender chicken thigh and silky eggs to drape over steamed rice. This gentle donburi, brightened with blanched spinach and a whisper of sesame, captures the season's quiet abundance and the balanced harmony that defines washoku.

Yuki TanakaThe Washoku Keeper

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TagsJapanese CuisineDonburiChickenEggSpinachOne BowlSesameUmami

AllergensEggsSoySesameGluten

Source: generated · May 30, 2026