Oyakodon — chicken & egg rice bowl
A Japanese dinner for the galley that fine in moderate seas, about 40 min hands-on.
- Dinner
- Japanese
- ⏱ 40 min
- 🌊 Sea tolerance 3/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)400 g (100 g)
- Eggs200 g (≈ 4 eggs) (50 g (≈ 1 egg))
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Soy sauce60 g (15 g)
- White sugar20 g (5 g)
- Vegetable stock cubes8 g (2 g)
- White rice (long grain)320 g (80 g)
- Spring onion / scallion32 g (≈ 2 spring onions) (8 g (≈ 0.5 spring onion))
Method
- Start the rice: 12 minutes, lid on.
- Simmer sliced onion with soy, sugar, stock and 80 ml water per serving 4 minutes; add bite-size chicken, 8 minutes.
- Pour over beaten egg, lid on 2 minutes until just set; spoon over the rice with spring onion.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Celery, Eggs, Gluten, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 543
- protein
- 34 g
- fat
- 10 g
- carbs
- 77 g
- sugar
- 8 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes