Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Key Takeaways:
- This Chicken Mince Donburi Recipe transforms budget-friendly ground chicken into a restaurant-quality Japanese meal
- Perfect for busy weeknights when you need dinner on the table fast
- Make-ahead friendly – components stay fresh for easy meal prep
- Customizable with whatever veggies or protein you have on hand
Why You’ll Love This Chicken Mince Donburi Recipe
Ever stare into your fridge wondering what to make with that package of ground chicken? This Chicken Mince Donburi Recipe is your answer! A classic Japanese rice bowl that’s faster than takeout and twice as satisfying.
The Chicken Mince Donburi Recipe combines tender ground chicken seasoned with a sweet-savory sauce, fluffy rice, and soft scrambled eggs. It’s comfort in a bowl that comes together in just 30 minutes. Perfect for those nights when you want something delicious without the fuss.
If you love easy chicken recipes, this dish will become your new weeknight hero. It’s simpler than my Skillet Chicken Fajitas but packs just as much flavor!
Nutrition Information for Chicken Mince Donburi
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 680mg |
| Sugar | 5g |
Values are approximate and based on using ground chicken thigh meat
What You’ll Need for Your Chicken Mince Donburi Recipe
Kitchen Tools
| Tool | Notes |
|---|---|
| Rice cooker or pot | For perfectly fluffy rice |
| 12-inch non-stick pan | Prevents sticking when cooking chicken and eggs |
| Wooden spoon/spatula | For breaking up meat without scratching pans |
| Measuring cups/spoons | For accurate ingredients |
| Fine mesh strainer | For proper rice rinsing |
| Sharp knife & cutting board | For prep work |
| Mixing bowl | For egg mixture |
| Whisk or fork | For beating eggs |
Ingredients for Chicken Mince Donburi
| Ingredient | Amount | Notes |
|---|---|---|
| For the Rice: | ||
| Japanese short-grain rice | 2 cups | Yields fluffy, sticky texture |
| Water | 2½ cups | For cooking rice |
| For the Chicken: | ||
| Ground chicken | 1 pound | Thigh meat provides best flavor |
| Onion | 1 medium | Finely minced |
| Garlic | 3 cloves | Minced |
| Soy sauce | 3 tablespoons | Regular or low-sodium |
| Mirin | 2 tablespoons | Sweet rice wine |
| Sake or white wine | 1 tablespoon | Adds depth |
| Sugar | 1 tablespoon | Balances saltiness |
| Neutral oil | 2 tablespoons | Like canola or vegetable |
| For the Eggs: | ||
| Large eggs | 4 | Room temperature works best |
| Milk | 2 tablespoons | Creates tender texture |
| Salt | ¼ teaspoon | Enhances egg flavor |
| For Garnish: | ||
| Green onions | 2 stalks | Thinly sliced |
| Sesame seeds | 1 tablespoon | Toasted if possible |
| Nori (seaweed) | 1 sheet | Shredded (optional) |
Substitutions for Chicken Mince Donburi
- Ground turkey works perfectly in place of chicken
- Brown rice can substitute (adjust cooking time)
- Honey can replace sugar
- White wine or rice vinegar with water can substitute for sake/mirin
- For a gluten-free version, use tamari instead of soy sauce
Step-by-Step Chicken Mince Donburi Recipe Instructions
Before You Start (5 minutes)
- Prepare your workspace: Clear your kitchen counter to give yourself plenty of room to work.
- Read through the entire Chicken Mince Donburi Recipe: Understanding all steps before beginning prevents mistakes.
- Wash hands thoroughly: Use soap and warm water for at least 20 seconds.
- Gather ALL ingredients: Place everything on your counter, separated by recipe component (rice, chicken, eggs, garnish).
- Check that you have all tools ready: This prevents scrambling mid-recipe.
- Set a timer: Rice takes longest, so start it first.
Preparing the Rice (25 minutes)
- Measure rice precisely: Use a standard measuring cup to measure 2 cups rice.
- Place rice in strainer: Use a fine mesh strainer (not colander) to prevent losing grains.
- Rinse thoroughly: Hold strainer under cold running water.
- Proper rinsing technique:
- Use your fingers to gently stir rice while water runs through
- Continue rinsing until water runs completely clear (not cloudy)
- This usually takes 3-4 complete rinses
- Check water clarity: Collect some rinse water in your palm – it should be clear, not milky
- Drain properly: Shake strainer gently to remove excess water
- Rest rice: Allow rice to sit in strainer for 5 minutes to drain completely
For Rice Cooker Method:
- Transfer to rice cooker: Add rinsed rice to rice cooker bowl
- Add correct water amount: Add exactly 2½ cups water (use same measuring cup)
- Smooth rice surface: Gently level rice with paddle
- Close lid completely: Ensure seal is tight
- Select correct setting: Press ‘White Rice’ or standard cooking button
- Wait patiently: Do not open lid during cooking (about 20 minutes)
- Allow natural pressure release: Let rice rest in cooker 5-10 minutes after cooking finishes
For Stovetop Method:
- Use correct pot: Choose medium pot with tight-fitting lid
- Transfer rice to pot: Add rinsed rice carefully
- Add water correctly: Add exactly 2½ cups water
- Bring to full boil: Use high heat with lid OFF
- Watch for rolling boil: When large bubbles appear across surface
- Reduce heat immediately: Turn heat to lowest possible setting
- Cover properly: Place lid on tightly, no gaps
- Set timer for 15 minutes: Do not lift lid during this time
- Remove from heat: After timer finishes, keep lid on
- Rest rice: Allow pot to sit, covered, 10 more minutes
- Check doneness: Rice should be tender, not hard or mushy
Preparing Ingredients (10 minutes)
- Prepare onion:
- Peel outer skin completely
- Cut in half from root to tip
- Place flat side down for stability
- Make thin vertical slices (1/8 inch)
- Turn and cut crosswise for fine mince
- Pieces should be smaller than peas
- Prepare garlic:
- Separate 3 cloves from bulb
- Press with flat of knife to loosen skin
- Peel skin completely
- Mince very finely with sharp knife
- Pieces should be tiny (smaller than rice grains)
- Prepare green onions:
- Rinse under cold water
- Trim off root ends and any wilted tips
- Slice thinly into rounds (about 1/8 inch)
- Keep white and green parts separate
- Prepare sauce mixture:
- Find small bowl for sauce ingredients
- Measure exactly: 3 Tbsp soy sauce
- Measure exactly: 2 Tbsp mirin
- Measure exactly: 1 Tbsp sake/wine
- Measure exactly: 1 Tbsp sugar
- Stir together until sugar dissolves
- Prepare egg mixture:
- Crack 4 eggs into medium bowl
- Check for shell fragments and remove if present
- Add 2 Tbsp milk and ¼ tsp salt
- Beat with fork or whisk until completely mixed
- Color should be uniform yellow without streaks
Cooking the Chicken for Donburi (15 minutes)
- Prepare your pan: Place large non-stick pan on stove burner
- Set correct heat: Turn heat to medium (not high)
- Add oil properly: Pour 2 Tbsp oil into cold pan
- Heat oil: Wait 30 seconds for oil to warm (it will look shimmery)
- Test oil temperature: Drop tiny piece of onion in – should sizzle gently
- Add onion correctly: Add all minced onion, spreading evenly across pan surface
- Proper onion cooking:
- Stir occasionally with wooden spoon
- Cook until soft and translucent (not brown)
- This takes 3-4 minutes exactly
- Onions should look glossy and slightly clear
- Add garlic with care:
- Add all minced garlic to onions
- Stir continuously for exactly 30 seconds
- CAUTION: Watch carefully – garlic burns easily!
- Should become fragrant but not brown
- Add ground chicken properly:
- Add all chicken to pan at once
- Immediately begin breaking into smaller pieces
- Use edge of wooden spoon/spatula to separate chunks
- Keep breaking up as it cooks
- No piece should be larger than a grape
- Cook chicken thoroughly:
- Stir regularly to prevent sticking
- Continue breaking up larger pieces
- Cook until completely opaque (no pink visible)
- This takes 5-6 minutes
- Check doneness: Cut largest piece – should be white throughout
- Add prepared sauce:
- Pour entire sauce mixture over chicken
- Stir immediately to coat all pieces evenly
- Simmer sauce properly:
- Maintain medium heat
- Allow to bubble gently (not boil vigorously)
- Stir occasionally to prevent sticking
- Simmer 3-4 minutes until sauce reduces slightly
- Final consistency: moist but not soupy
- Check seasoning:
- Use clean spoon to taste small amount
- Should be savory-sweet with balanced flavor
- If needed, add pinch of salt or sugar
- Finish chicken mixture:
- Remove pan from heat
- Cover with lid to keep warm while preparing eggs
Preparing the Eggs for Donburi (5 minutes)
- Clean or prepare pan:
- Either wash chicken pan thoroughly, OR
- Use a second non-stick pan for eggs
- Heat pan properly:
- Place pan on burner
- Set to medium-LOW heat (important!)
- Allow to warm for 1 minute
- Test pan temperature:
- Hold palm over pan 2 inches above surface
- Should feel warm but not hot
- If too hot, remove from heat briefly
- Add egg mixture correctly:
- Pour beaten egg mixture into center of pan
- Allow to spread naturally
- Do not stir immediately
- Master proper scrambling technique:
- Wait until edges begin to set (30 seconds)
- Using wooden spoon, gently push eggs from outside toward center
- Tilt pan to allow uncooked egg to flow to edges
- Continue this pattern, not stirring vigorously
- Keep heat low to prevent browning
- Goal: soft, tender curds, not firm pieces
- Know when to stop cooking:
- Remove from heat when eggs are mostly set but still glossy
- They should look slightly wet on surface
- IMPORTANT: Eggs will continue cooking from residual heat
- If you wait until eggs look completely done, they’ll be overcooked
- Transfer to serving plate: Move eggs to plate to stop cooking process
Assembly of Chicken Mince Donburi (5 minutes)
- Gather all components: Place rice, chicken, eggs, and garnishes within easy reach
- Prepare serving bowls: Set out 4 bowls (preferably wide, shallow bowls)
- Fluff rice properly:
- Use rice paddle or fork
- Gently lift and separate grains
- Do not press or mash rice
- Portion rice correctly:
- Add 1 cup fluffy rice to each bowl
- Shape into even layer on bottom
- Add chicken properly:
- Place ¾ cup chicken mixture on top of rice
- Cover about ⅔ of rice surface
- Leave space for egg portion
- Add eggs properly:
- Place ¼ of scrambled eggs to one side
- Arrange in neat portion, not scattered
- Garnish correctly:
- Sprinkle green onion slices evenly over top
- Add pinch of toasted sesame seeds
- If using nori, sprinkle small amount on top
- Final presentation:
- Arrange all four bowls on table
- Serve with additional soy sauce if desired
- Add serving spoons and chopsticks
- Serve immediately: This Chicken Mince Donburi Recipe is best enjoyed hot
Troubleshooting Your Chicken Mince Donburi Recipe
Problem: Chicken mixture too dry
- Solution: Add 1-2 tablespoons water or chicken broth while cooking
Problem: Sauce too salty
- Solution: Balance with ½-1 teaspoon sugar or serve with extra rice
Problem: Eggs overcooked/rubbery
- Solution: Cook on lower heat and remove from heat while eggs still look slightly wet
Problem: Rice too sticky or mushy
- Solution: Rinse rice more thoroughly next time and use exact water ratio
Problem: Rice too dry
- Solution: Add 1 tablespoon water, cover, and steam for 2 minutes
Variations & Substitutions for Chicken Mince Donburi
Protein Options:
- Ground turkey (leaner option)
- Ground pork (richer flavor)
- Crumbled firm tofu (vegetarian option)
Veggie Additions:
- Shredded carrots (add with onions)
- Spinach or baby bok choy (add last 2 minutes of cooking)
- Sliced mushrooms (add with chicken)
- Frozen peas (add last minute of cooking)
Flavor Boosters:
- 1 tablespoon oyster sauce for umami depth
- 1 teaspoon grated ginger for zing
- 1-2 teaspoons sriracha or chili oil for heat
- Furikake seasoning instead of plain sesame seeds
For a fun twist similar to my Chicken Tenders, try adding a drizzle of spicy mayo on top!
Storage & Reheating Your Chicken Mince Donburi
Refrigerator Storage:
- Store rice, chicken, and eggs in separate airtight containers
- Refrigerate up to 3 days
- Keep garnishes fresh in paper towel-lined container
Freezer Option:
- Freeze only the chicken portion in freezer-safe container
- Store up to 2 months
- Thaw overnight in refrigerator
Reheating Instructions:
- Rice: Sprinkle with water, cover with damp paper towel, microwave 1-2 minutes
- Chicken: Reheat in microwave 1-2 minutes or in pan over medium heat
- Eggs: Best made fresh, but can microwave 30 seconds if necessary
- Assemble as directed in fresh bowls
Safety Notes & Tips for Chicken Mince Donburi Recipe
Food Safety:
- Cook chicken to internal temperature of 165°F (74°C)
- Refrigerate leftovers within 2 hours
- Never leave eggs at room temperature for more than 1 hour
- Use separate cutting boards for meat and vegetables
Prep Tips:
- Cook rice ahead of time for even faster assembly
- Prepare ingredients before you start cooking
- For meal prep, portion components in containers for grab-and-go lunches
- Taste sauce before adding to chicken to adjust seasonings
Dietary Notes:
- Make gluten-free by using tamari instead of soy sauce
- For lower sodium, use low-sodium soy sauce and reduce amount
- For egg allergies, omit eggs or substitute with soft tofu
- Lower carb option: serve over cauliflower rice
Common Mistakes to Avoid with Chicken Mince Donburi:
- Skipping rice rinsing (causes gummy texture)
- Overcooking eggs (becomes dry and rubbery)
- Burning garlic (creates bitter flavor)
- Using cold eggs (causes uneven cooking)
- Adding sauce too early (prevents chicken from browning)
- Using high heat (makes chicken tough)
Want to try another delicious chicken recipe? Check out my Chicken Shake for a refreshing protein option!
