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Oyakodon with Chicken

Oyakodon with Chicken

Oyakodon is a popular Japanese dish made with chicken, soy sauce, and eggs. Of course, my version of oyakodon isn't entirely authentic — I've adapted it a bit to work with locally available ingredients, but it's still incredibly delicious. The chicken turns out with a slightly sweet, well-balanced flavor and aroma. Oyakodon is best served over rice.

Ingredients:

500 g chicken (2 leg quarters)
150 g onion
2 tbsp soy sauce
2 tsp sugar (level)
1 egg
a few sprigs of parsley
salt
rice for serving (optional)

Ingredients

How to cook oyakodon with chicken

Cut the meat off the leg quarters and slice into large pieces.

Cut the meat off the leg

Peel the onion and slice into half-rings.

Peel the onion and slice into

Strip the parsley leaves from the stems and chop finely.

Strip the parsley leaves from

Pour the soy sauce into a skillet along with two tablespoons of water. Add the sugar and a pinch of salt, then bring to a boil.

Pour the soy sauce into a

Add the onion and stir to combine. Cook for 5 minutes, stirring occasionally.

Add the onion and stir to

Add the chicken pieces and stir together with the onion. Cook for 5 minutes over medium heat.

Add the chicken pieces and stir

Flip the pieces over and cook for another 5 minutes.

Flip the pieces over and cook

Sprinkle with parsley.

Sprinkle with parsley.

Beat the egg with a pinch of salt using a fork. Pour the egg evenly over the chicken pieces. Cook for a couple of minutes until the egg is just set.

Beat the egg with a pinch of

Place rice in a bowl, top with the oyakodon, and serve immediately.

Oyakodon with Chicken

Author of the recipe: Elena Kam

Main Dishes > Chicken

★★★★★rating: 4.7

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