Oyakodon (Japanese chicken and egg bowl)

A comforting Japanese bowl: chicken and eggs simmered in a sweet-savoury stock, served over rice. Complete, mild and quick, it is a balanced meal with Japanese flavours.

Preparation: 10 min  |  Cooking: 15 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 439 kcal · 46 g protein · 30 g carbohydrate · 15 g fat

Ingredients

• 2 chicken breasts
• 3 eggs
• 150 g rice
• 1 onion
• 3 tbsp soy sauce
• 100 ml stock
• 2 spring onions

Method

1. Cook the rice. Simmer the sliced chicken and the onion in the soy stock.
2. Beat the eggs and pour them over the chicken.
3. Let them barely set (soft, runny eggs).
4. Serve over the rice and sprinkle with spring onions.

Nutritional benefits

Chicken and eggs together provide lean, complete and very filling protein, the rice supplies carbohydrate for energy, and the onion adds fibre. It is a complete, balanced bowl, mild and comforting, and healthier than a fast-food meal. Naturally dairy-free.

Variations and substitutions

• With brown rice for more fibre.
• With mushrooms or spinach.
• Spicier: ginger, togarashi seven-spice blend.
• With tofu for a vegetarian version.

Storage and making ahead

Best fresh; keeps for 1 day. Eggs do not reheat well.

💡 Good to know

Pour in the beaten eggs at the end of cooking and turn off the heat quickly: they should stay soft and barely set, which is the hallmark of oyakodon.

Read also

Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.

Foods in this recipe: chicken breasts · eggs · rice · onion · soy sauce.

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