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 11 ratings

Christian

Test Kitchen Manager and Chef

“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
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!