Oyakodon (Japanese chicken and egg rice bowl)

Step 1/ 3

• 2 chicken legs
• 10 g parsley
• 1 onion

• knife
• cutting board

Cut the boneless, skinless chicken leg meat into bite-sized pieces. Wash parsley, dry, and roughly chop. Peel and thinly slice onion.

Step 2/ 3

• 3 tsp dashi
• 2 tbsp light soy sauce
• 1 tsp sake
• 1 tsp mirin
• 1 tsp sugar

• frying pan (with lid)

In a deep frying pan with a lid, mix dashi, soy sauce, sake, mirin, and sugar and bring to a boil. Add onions, cover, and let simmer for approx. 5 min. Add chicken, cover, and cook for approx. 15 min.

Step 3/ 3

• 3 eggs
• rice (cooked, for serving)
• shichimi togarashi (for serving)

• bowl (small)
• whisk
• chopsticks

In a small bowl, whisk eggs. Pour over the chicken mixture, sprinkle with parsley, and cook covered for another 5 – 8 min., or unti legs are just about set. Serve over a bowl of hot rice and sprinkle with shichimi togarashi if desired. Enjoy!

Enjoy your meal!