Oyakodon (Japanese chicken and egg rice bowl)

Oyakodon (Japanese chicken and egg rice bowl)

Based on 18 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
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)
MetricImperial

Utensils

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

How-To Videos

how-to-debone-chicken-thighs

How to debone chicken legs and thighs

how-to-chop-herbs

How to chop herbs

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal723
Protein51 g
Fat48 g
Carb21 g
  • 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!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!