Oyako Donburi Recipe - Allrecipes.com
Oyako Donburi Recipe
  • READY IN 40 mins

Oyako Donburi

Recipe by  

"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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Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

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.

 
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.

 
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!

 
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.

 
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

 
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 :).

 
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.

 
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!

 

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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.

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About the Cook

KIKUKAT
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