Chicken and egg come together in perfect harmony in this Japanese Rice Bowl dish. It’s a hearty dish that will fill your tummy at any time of the day.

Cook up a savoury bowl of Oyakodon for the family.

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 2


1large chicken leg, deboned with skin on
¼ tspsalt
2 tspoil
1medium onion, thinly sliced
½ cupchicken stock
2 tsplight soy sauce
2 tsphoney
3QL Omega eggs, separate 2 QL Egg Yolks to be used at the end
1 cupsushi rice, cooked according to packet instructions
3 stalks spring onion, sliced thinly


  1. Rub the chicken leg with salt.
  2. Heat up a pan with oil on medium heat and fry the chicken skin-side down until golden brown, then flip the chicken and continue to fry until it is cooked.
  3. Remove the chicken from the pan, slice it up and set aside.
  4. Using the same pan, sauté the onion on low heat until softened, then add in the chicken.
  5. Pour in the chicken stock, soy sauce and honey, bringing the mixture to boil.
  6. In a separate bowl, beat 1 whole QL Omega Egg along with 2 QL Omega Egg Whites. Add QL Egg mixture into the boiling stock and simmer for 2-3 minutes.
  7. Divide the portions of rice, chicken and gravy into 2 bowls. Top with spring onions.
  8. Place a QL Egg Yolk in each bowl and serve immediately.


QL Chef’s tip:

  • You may use soft boiled QL Eggs (containing soft-boiled egg yolks) instead of raw QL Eggs


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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