A MEAL YOU CAN MAKE
Oyakodon
Chicken and onion simmered in savoury broth, then gently bound with egg.
About 37 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Chicken breast, 2 cm pieces
- 3 whole Eggs
- 150g Onion, thinly sliced
- 200ml Dashi stock
- 20g Soy sauce
- 20ml Mirin
- 5g Sugar
- 20g Spring onion, sliced
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: Egg, soya, usually wheat/gluten and fish in standard dashi. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~588 kcal · 54g protein · 71g carbohydrate · 12g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Slice onion and spring onion. Lightly beat eggs. Cut chicken with separate utensils and wash hands and equipment. Mix dashi, soy sauce, mirin and sugar.
Heat the rice
Pan-heat the sealed ready-cooked rice following its packet instructions. Stir until steaming hot throughout, then transfer to a covered serving bowl.
Poach chicken and onion
Bring mixed broth and onion to a gentle simmer in the pan. Add chicken in one layer and partially cover. Extend until the largest pieces pass the probe check. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Set the eggs
Pour beaten eggs evenly around the chicken. Cover and keep heat low until the egg is fully set with no liquid patches. This is firmer than some traditional presentations.
Check and serve
Spoon chicken, egg and broth over rice and top with spring onion. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 22 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Japanese chicken and egg rice bowl · fully set egg. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.