Oyakodon (Japanese chicken and egg rice bowl)

Oyakodon (Japanese chicken and egg rice bowl)

Based on 20 ratings
In app
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 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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)

Utensils

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

Nutrition per serving

Cal723
Fat48 g
Protein51 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!

  • Enjoy your meal!

    Oyakodon (Japanese chicken and egg rice bowl)

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