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oyako

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

My husband and son really like this Japanese dish. My sister and I used to order it at a little Mom & Pop Japanese restaurant in Down Town Ann Arbor called Hinodae. Sadly it closed a few years ago, so I just had to learn how to make this dish at home! Hope you all enjoy it!

►
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For oyako

  • 4 c
    cooked white rice
  • 1 lb
    chicken thighs, thinly sliced
  • 1 lg
    onion, sliced into thin strips
  • 1 c
    cups soup stock (dashi) (i substitute 1 cup of chicken stock and a tbsp. of fish sauce from the asian market)
  • 5 Tbsp
    soy sauce
  • 4 Tbsp
    mirin
  • 3 Tbsp
    sugar
  • 4
    eggs, lightly beaten
  • 3
    green onions, thinly sliced

How To Make oyako

  • 1
    Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat.
  • 2
    Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for 5 minutes. Add onion slices to the pan and simmer for 5 more minutes.
  • 3
    Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat.
  • 4
    To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.
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