Oyakodon (Japanese chicken and egg rice bowl)

Name: Oyakodon (Japanese chicken and egg rice bowl)
Prep time: 30 min
Total time: 30 min
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 20 ratings

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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 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

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)

MetricImperial

Utensils

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

How-To Videos

See all

How to debone chicken legs and thighs

How to chop herbs

How to cut an onion

Nutrition per serving

Cal723

Fat48 g

Protein51 g

Carb21 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!
Enjoy your meal!