Oyakodon (Japanese chicken and egg rice bowl)

Based on 17 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

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

Ingredients

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

Utensils

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

Nutrition per serving

Cal
723
Protein
51 g
Fat
48 g
Carb
21 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.
    • chicken legs
    • 10 g parsley
    • 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!
    • 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!

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