Oyakodon (Japanese chicken and egg rice bowl)

Name: Oyakodon (Japanese chicken and egg rice bowl)
Prep time: 1800 s
Total time: 1800 s
Yield: 2 Servings
Cuisine: japanese
Ingredients: 2 chicken legs; 10 g parsley; 1 onion; 3 tsp dashi; 2 tbsp light soy sauce; 1 tsp sake; 1 tsp mirin; 1 tsp sugar; 3 eggs; rice (cooked, for serving); shichimi togarashi (for serving)

Based on 8 ratings

Christian

“Oyakodon (親子丼) is a Japanese rice bowl dish that literally translates to “parent-and-child-bowl” because both the parent (chicken) and child (egg) are used as ingredients. Finish the dish with a sprinkle of shichimi togarashi—a common spice mixture in Japan that usually contains coarsely ground chili pepper, Japanese pepper, roasted orange zest, black and white sesame seeds, hemp seed, ground ginger, nori, and poppy seeds.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

2	chicken legs
10 g	parsley
1	onion
3 tsp	dashi
2 tbsp	light soy sauce
1 tsp	sake
1 tsp	mirin
1 tsp	sugar
3	eggs
	rice (cooked, for serving)
	shichimi togarashi (for serving)

Metric

Imperial

How-To Videos

How to chop herbs

How to cut an onion

Utensils

knife
cutting board
frying pan (with lid)
bowl (small)
whisk
chopsticks

Nutrition per serving

Cal
723

Protein
51g

Fat
48g

Carb
21g

Step 1/3

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

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

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.

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

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!

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!