Oyako

Amy Herald

By
@Meave

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!


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

4 c
cooked white rice
1 lb
chicken breast, thinly sliced
1 large
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese
Other Tag: Quick & Easy