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Oyako Donburi


"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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40 m servings 278 cals
Original recipe yields 4 servings


  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 282 mg
  • 94%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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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Read all reviews 80
  1. 118 Ratings

Most helpful positive review

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 ch...

Most helpful critical review

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 ...

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Most positive
Least positive

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 ch...

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 authentici...

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 cilant...

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 ...

Great recipe....almost taste like it came from my favourite joint in can substitute the chicken with beef and beef broth....and also use regular fresh mushrooms from the neighbourhoo...

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 ...

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.

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!

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 mar...