Oyakodon (Japanese chicken and egg rice bowl)

Name: Oyakodon (Japanese chicken and egg rice bowl)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2 Servings
Cuisine: japanese
Ingredients: 2 chicken legs; 0.5 oz 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 17 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

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

Utensils

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

How-To Videos

Nutrition per serving

Cal
723

Protein
51 g

Fat
48 g

Carb
21 g

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!