Oyako Donburi

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Most Helpful Positive Review

Apr 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.

—cookinmama

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Most Helpful Critical Review

Mar 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.

—SKANDREWS

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98 Ratings

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Nov 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!

—Laurie Fontaine Bennett

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Oct 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.

—hitomitojite

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Jul 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

—CHOCOQUEEN

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Feb 09, 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!

—EBOLAROLA

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Jan 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.

—SWEETMINDY

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Mar 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 :).

—Megan

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Nutrition

Calories
278 kcal
14%

Carbohydrates
15.7 g
5%

Cholesterol
314 mg
105%

Fat
10.8 g
17%

Fiber
1.7 g
7%

Protein
29.6 g
59%

Sodium
1349 mg
54%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oyako Donburi

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 278
** Calories from Fat: 97

% Daily Value *
** Total Fat 10.8g 17 %
** Saturated Fat 2.8g 14 %
** Cholesterol 314mg 105 %
** Sodium 1349mg 54 %
** Potassium 524mg 15 %
** Total Carbohydrates 15.7g 5 %
** Dietary Fiber 1.7g 7 %
** Protein 29.6g 59 %
** Sugars 8.7g
** Vitamin A 60 %
** Vitamin C 9 %
** Calcium 8 %
** Iron 24 %
** Thiamin 15 %
** Niacin 129 %
** Vitamin B6 42 %
** Magnesium 18 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.