This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.

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  • Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

Nutrition Facts

277.8 calories; 29.6 g protein; 15.7 g carbohydrates; 281.9 mg cholesterol; 1349.3 mg sodium. Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2008
I work at a Japanese restaurant and with very little tweaking this recipe tasted exactly the same!! I used less onion than called for and I used fresh shiitake mushrooms. I also cubed the chicken instead of cutting it into strips just personal preference. Also I substituted 1 Tbsp mirin for soy in the sauce and I added a pat of butter to the sauce (a trick I learned from the cooks where I work) and it was delicious! Also needed to cover the pan while the eggs were cooking so the sauce did not evaporate too much. Read More
(136)

Most helpful critical review

Rating: 2 stars
03/07/2005
Probably an okay recipe but I doubled it for my family and it seemed too eggy. I have made a beef donburi that didn't call for egg and I enjoyed that more. But I'm a beef person so that could be it. Very comfort food though. Read More
(1)
126 Ratings
  • 5 star values: 93
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/11/2008
I work at a Japanese restaurant and with very little tweaking this recipe tasted exactly the same!! I used less onion than called for and I used fresh shiitake mushrooms. I also cubed the chicken instead of cutting it into strips just personal preference. Also I substituted 1 Tbsp mirin for soy in the sauce and I added a pat of butter to the sauce (a trick I learned from the cooks where I work) and it was delicious! Also needed to cover the pan while the eggs were cooking so the sauce did not evaporate too much. Read More
(136)
Rating: 5 stars
11/24/2004
Having lived in Hawaii and Okinawa Japan I was thrilled to find this recipe and couldn't wait to try it. It seemed too easy to make but once made was right on the mark in flavor and authenticity. My kids were thrilled to be able to get oyako at home once again. Super super recipe! Mahalo Kay! Read More
(33)
Rating: 4 stars
10/25/2007
Suggestion: You can replace the chicken breast with chicken katsu and make it a chicken katsu donburi!! I also added 3-4 tbls of mirin in it. And for a twist replace the green onion with cilantro gives it a even more refreshing taste! Also instead of chicken broth I used water and bonito powder for the broth. Regular white mushroom also works great in it if you don't have shitake in hand. Read More
(21)
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Rating: 5 stars
03/31/2010
This was just as good as the dish that usually costs me $10 at my favorite Japanese place! I would recommend slicing the chicken into thin strips and marinating it in about 1 Tbs cornstarch, 1 Tbs soy sauce, and 1 Tbs sesame oil (all approximations...) at least 30 minutes prior to cooking. This adds flavor and makes the chicken more tender. Instead of simmering the egg, I tried cracking an egg over each bowl of hot rice like they do in the restaurants. But I think you need a special clay pot to make that work, because my egg never cooked and I ended up microwaving my bowl in fears of salmonella...yeah....not ideal. So follow the directions for simmering the egg in the recipe :). Read More
(13)
Rating: 5 stars
07/22/2004
Great recipe....almost taste like it came from my favourite joint in Tokyo...you can substitute the chicken with beef and beef broth....and also use regular fresh mushrooms from the neighbourhood supermarket instead....eat it with a lot of Japanese chili powder..yummy Read More
(11)
Rating: 5 stars
10/23/2011
AI!! Thank you so much for this amazing dish!! I can die happy now. By the way it certainly tastes better when its Shitake mushrooms and Kikkoman soy sauce. The first time I made this dish I only had canned mushrooms (I don't even know what kind they were...) and La Choy soy sauce... I WILL NEVER DO THAT AGAIN!! Sacrilege really... Read More
(9)
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Rating: 5 stars
01/26/2005
Great recipe. I used 5 tbs of soy sauce 3 tbs of Mirin 1Tbs of sugar and 1/4 cups of water. One of my husband favorit dish. Read More
(9)
Rating: 5 stars
02/10/2005
This is fast easy AND delicious. I added about a tablespoon more soy sauce. It's the closest thing I've found to the oyako don served at local Japanese restaurants. Really really good! Read More
(8)
Rating: 5 stars
06/16/2011
It was delicious! I used some straight noodles in the dish instead of serving on rice. I put in three large carrots and used the white parts of the green onion instead of the "half onion". I marinaded the chicken in soy sauce chili garlic sauce and drops of sesame oil and fish sauce. Read More
(6)
Rating: 2 stars
03/07/2005
Probably an okay recipe but I doubled it for my family and it seemed too eggy. I have made a beef donburi that didn't call for egg and I enjoyed that more. But I'm a beef person so that could be it. Very comfort food though. Read More
(1)