Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4
Key Takeaways:
- A budget-friendly Japanese comfort meal using ground chicken
- Perfect for meal prep – stays fresh for 3 days
- Customizable with various vegetables and proteins
- Ready in just 30 minutes with basic pantry ingredients
What Makes This Recipe Special
Transform simple ground chicken into a delicious Japanese rice bowl. This chicken mince donburi combines sweet-savory ground chicken with fluffy rice and tender eggs for a satisfying meal that’s perfect for busy weeknights.
Equipment Needed
- Rice cooker or medium pot with tight-fitting lid
- Large non-stick frying pan (12-inch recommended)
- Wooden spoon or spatula for breaking up meat
- Measuring cups and spoons
- Sharp knife and cutting board
- Fine mesh strainer for rinsing rice
- Medium mixing bowl for eggs
- Whisk or fork for beating eggs
Ingredients
For the Rice:
- 2 cups Japanese short-grain rice
- 2½ cups water
For the Chicken:
- 1 pound ground chicken
- 1 medium onion, finely minced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (or substitute with white wine)
- 1 tablespoon sugar
- 2 tablespoons neutral oil (like vegetable or canola)
For the Eggs:
- 4 large eggs
- 2 tablespoons milk
- ¼ teaspoon salt
Garnish:
- 2 green onions, thinly sliced
- Toasted sesame seeds
- Shredded nori (optional)
Step-by-Step Instructions
Before You Start
- Take all ingredients out and place them on your counter
- Read through the entire recipe once
- Ensure all cooking equipment is clean and ready
- Start with rice preparation, as it takes longest to cook
Preparing the Rice (25 minutes)
- Place rice in fine mesh strainer
- Rinse under cold running water, gently stirring with your fingers
- Continue rinsing until water runs completely clear (3-4 minutes)
- Let rice drain in strainer for 5 minutes
- If Using Rice Cooker:
- Add rinsed rice to cooker pot
- Add exactly 2½ cups water
- Close lid and select ‘White Rice’ setting
- Don’t open lid while cooking (20 minutes)
- If Using Stovetop:
- Add rinsed rice and water to pot
- Bring to boil over high heat
- Reduce heat to lowest setting
- Cover with lid and simmer 15 minutes
- Remove from heat, keep covered 10 minutes
Preparing Ingredients (10 minutes)
- While rice cooks, prepare other ingredients:
- Peel and finely mince onion (aim for pieces smaller than peas)
- Peel garlic cloves and mince very finely
- Wash green onions and slice thinly (about 1/8 inch)
- Measure out all sauce ingredients
- Crack eggs into bowl with milk and salt
Cooking the Chicken (15 minutes)
- Place large non-stick pan over medium heat
- Add oil and wait 30 seconds for it to heat
- Add minced onion, spreading evenly
- Cook onion 3-4 minutes until soft and translucent, stirring occasionally
- Add minced garlic, stir for 30 seconds until fragrant
- Add ground chicken, breaking into small pieces with wooden spoon
- Keep breaking up chicken as it cooks (no pieces larger than a grape)
- Cook until chicken shows no pink color (5-6 minutes)
- Add measured soy sauce, mirin, sake, and sugar
- Stir well to combine
- Simmer 3-4 minutes until liquid reduces but mixture still looks moist
- Taste carefully (use clean spoon) and adjust seasoning
- Remove from heat and cover to keep warm
Preparing the Eggs (5 minutes)
- Beat eggs, milk, and salt with whisk until well combined
- Wipe clean or use new non-stick pan
- Place pan over medium-low heat
- When pan feels warm (hover hand over surface), add egg mixture
- Using wooden spoon or spatula:
- Gently push eggs from edges to center
- Tilt pan to let liquid egg flow to edges
- Continue until eggs are mostly set but still look glossy
- Remove from heat immediately (eggs will finish cooking from residual heat)
Assembly (5 minutes)
- Gather all components and 4 serving bowls
- Fluff rice gently with rice paddle or fork
- Divide hot rice among bowls (about 1 cup each)
- Layer chicken mixture over rice (about ¾ cup per bowl)
- Place portion of scrambled eggs to one side
- Sprinkle with:
- Sliced green onions
- Toasted sesame seeds
- Shredded nori (if using)
- Serve immediately while hot
Troubleshooting
- Dry Chicken: Add 1-2 tablespoons water while cooking
- Too Salty: Balance with extra rice or reduce soy sauce
- Wet Mixture: Simmer longer to reduce liquid
- Clumpy Rice: Rinse thoroughly before cooking
Variations & Substitutions
- Protein: Use ground turkey, pork, or tofu
- Vegetables: Add shredded carrots, spinach, or mushrooms
- Sauce: Try oyster sauce or teriyaki sauce
- Rice: Brown rice works (adjust cooking time)
Storage & Reheating
- Store components separately in airtight containers
- Refrigerate up to 3 days
- Reheat rice with splash of water in microwave
- Warm chicken in pan or microwave until hot
Safety Notes & Tips
- Cook chicken to 165°F (74°C)
- Keep eggs and chicken separate until serving
- Don’t leave at room temperature over 2 hours
- Use fresh eggs for best results
Meta Description: Master this 30-minute Chicken Mince Donburi recipe – a delicious Japanese rice bowl featuring seasoned ground chicken and fluffy eggs. Perfect for busy weeknight dinners!
