Name: Soy Sauce Egg & Onion Rice Bowl
Total time: 15 min
Ingredients: 2 eggs; 1 cup sweet onion (sliced); 1 stalk green onion (chopped); Vegetable oil; 2 tbsp water; 1 tbsp soy sauce; 1 tbsp mirin; Steamed rice; Bonito flakes (optional)

A Note on This Recipe

This rice bowl is inspired by oyakodon — the classic Japanese dish of egg and onion simmered in a sweet soy sauce and served over rice — but without the chicken, making it a simpler, lighter version that comes together in about 15 minutes.

The onions are cooked until golden and sweet before the soy sauce and mirin go in, which gives the sauce a depth that’s hard to believe comes from so few ingredients. The eggs are added last and cooked just until set but still slightly moist on top — that soft, barely-set texture is what makes it good. Don’t skip the bonito flakes if you can find them; they add an extra layer of umami that really rounds the dish out.

How to Make It

Prepare the Ingredients

Cut the onion into thin slices and finely chop the green onion. Beat the eggs until smooth.

Cook the Onions

Heat a pan over medium-high heat with oil. When the oil shimmers, add the onion with a pinch of sugar (optional, it helps the onions break down and brown faster).

Stir occasionally and cook until the onions are soft and golden brown.

Add the Sauce

Reduce the heat to medium-low and add the sauce ingredients. Stir to combine and let simmer for 1–2 minutes until the sauce thickens slightly and reduces.

You’re looking for something between a light glaze and a loose sauce, enough to season the eggs when they go in.

Add the Egg Mixture

Pour the beaten eggs evenly over the onions and scatter the green onion on top. Don’t stir the eggs; you may gently swirl the pan to spread them evenly.

Cook until the eggs are set but the top is still slightly moist.

Assemble the Bowl

Place steamed rice in a bowl and slide the cooked eggs from the pan onto the rice. Top with a handful of bonito flakes (optional but highly recommended).

Breakfast for One