Oyakodon chicken and soft egg rice bowls
Chicken and softly set egg in a gentle sweet soy broth over rice. Proper Japanese comfort food in 25 minutes.
- Time25 min
- LevelEasy
- Costabout £3.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice until the water runs nearly clear, then cook it according to the packet.
- 2
Put the stock, soy sauce, mirin and sugar in a wide frying pan and bring to a simmer. Add the onion and chicken.
- 3
Simmer for 8 minutes until the chicken is cooked through with no pink.
8 min - 4
Pour the beaten egg over in a thin stream. Cover and cook for 1 to 2 minutes until just set and still a little wobbly.
1 min 30 s - 5
Divide the rice between two bowls, slide the chicken and egg on top and scatter with spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.