Recipe by KIKUKAT
"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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skinless, boneless chicken breast halves - cut into strips
onion, thinly sliced
dried shiitake mushrooms, soaked until soft, then sliced into strips
chopped green onions
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.
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.
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!
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.
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 :).
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
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.
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 278
** Calories from Fat: 97
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