Oyakodon (Chicken & Egg Rice Bowl) 200-210g (+5 veg)

Chicken thigh and egg gently simmered together in a flavourful broth of katsuo dashi, soy sauce, and mirin — this is oyakodon at its most comforting. The dashi ties everything together with a soft, rounded fragrance, while the natural sweetness of slowly cooked onion draws out the best of both the chicken and the egg.

Recreating the delicate texture of egg is one of the greatest challenges in this dish — and nowhere more so than in frozen food. Because cooked egg struggles to hold onto moisture, slow freezing causes the internal structure to break down, leaving the texture compromised and the umami lost after thawing. This is equally difficult to achieve in retort pouches, where heat processing takes its own toll on the egg's softness.

To address this, we have introduced a rapid blast-freezing process immediately after cooking, locking the egg's structure in place before any deterioration can occur. The result is oyakodon that tastes as it was meant to — soft, yielding, and full of dashi-rich flavour from the very first bite.

Simply spoon over a bowl of freshly steamed rice for a deeply satisfying meal in moments. Heat in a pan of hot water for 4 to 6 minutes, and even the busiest evening can end with something worth sitting down for.