Oyakodon Chicken and Egg Bowls
- 30 mintotal time
- $1.66£1.74a serving
- 560532calories
- 39 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Chicken and soft onions simmered in a sweet soy broth, set with egg and spooned over steamed rice.
Ingredients
Serves 4.
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 6 large eggs
- 1 yellow onion, thinly sliced
- 1½ cups long-grain white rice
- ¼ bunch green onions, thinly sliced
- 4 tbsp soy sauce
- 1 tbsp sugar
- 1 vegetable bouillon cube
Contains: egg, soy, celery. Check the label: wheat (gluten), milk, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, put 1 cup (240 ml) of hot water in a large frying pan with a lid, crumble in the bouillon cube and add the soy sauce and sugar. Bring to a simmer, add the yellow onion and cook for 4 minutes until soft.
- Add the chicken in one layer and simmer for 8–10 minutes, turning once, until cooked through with no pink inside (165°F). Wash your hands, board and knife before preparing anything eaten raw.
- Lightly beat the eggs so a few streaks of white remain and pour them evenly over the chicken. Cover and cook on low heat for 3–4 minutes until the egg is just set; cook 1–2 minutes longer, until firm, for young children, older people or anyone pregnant.
- Spoon the rice into bowls, slide the chicken and egg over the top with some of the cooking liquid and scatter with the green onions.
Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 450 g chicken thigh fillets, cut into bite-size pieces
- 6 eggs
- 1 onion, thinly sliced
- 300 g long-grain rice
- ¼ bunch spring onions, thinly sliced
- 4 tbsp soy sauce
- 1 tbsp sugar
- 1 vegetable stock cube
Contains: egg, soya, celery. Check the label: gluten, milk, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, put 240 ml of hot water in a large frying pan with a lid, crumble in the stock cube and add the soy sauce and sugar. Bring to a simmer, add the onion and cook for 4 minutes until soft.
- Add the chicken in one layer and simmer for 8–10 minutes, turning once, until cooked through with no pink inside (74°C). Wash your hands, board and knife before preparing anything eaten raw.
- Lightly beat the eggs so a few streaks of white remain and pour them evenly over the chicken. Cover and cook on low heat for 3–4 minutes until the egg is just set; cook 1–2 minutes longer, until firm, for young children, older people or anyone pregnant.
- Spoon the rice into bowls, slide the chicken and egg over the top with some of the cooking liquid and scatter with the spring onions.
Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 560 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 69 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sodium | 1701 mg |
| Calories | 532 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 74 g |
| Fat | 11 g |
| Fibre | 2 g |
| Sodium | 1522 mg |
Worked out from the ingredients, 328 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.66 a serving in the US (range $1.27–$2.20) and £1.74 in the UK (range £1.33–£2.30). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
In our weekly plans
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
