What do I do with yesterday’s left over dashi stock? Cook more Japanese food! I am starting to realize how easy it is to prepare donburi. This recipe will get serious consideration when I need to whip up dinner quickly.


  • Prep Time: 10 min
  • Cook Time: 15 min
  • Serves: 3



  • 3 pieces chicken thigh, cut into bite size pieces
  • 1/2 cup teriyaki sauce
  • 1/2 medium onion, sliced
  • 3 eggs beaten
  • 1 Tbsp canola oil
  • 1 cup dashi stock
  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 2 Tbsp soy sauce
  • 2 tsp sugar
  • 3 servings of cooked premium short grain rice
  • cilantro for garnish


  1. Marinade the chicken thigh in teriyaki sauce overnight in the refrigerator.
  2. Stir fry the marinaded chicken in a wok with 1 Tbsp of oil over medium high heat. Fry until the chicken is cooked and juice runs clear. Set aside.
  3. Prepare the dashi stock according to the package instruction. The dashi that I purchased has instructions to mix one packet of dashi with 3 cups of water. This recipe only requires 1 cup of dashi stock. Save the remaining dashi stock for another dish.
  4. Boil the sliced onion, sake, mirin, soy sauce, sugar and dashi stock in a clean wok over medium high heat. Boil until the onion is tender.
  5. Place the chicken in the middle of the wok over the onions and dashi stock.
  6. Add beaten egg into the boiling stock in a slow stream.
  7. Boil until egg looks curdled. Turn off heat
  8. Serve over rice and garnish with cilantro.

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