Oyako Donburi

Oyako Donburi Recipe

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Vicki Butts (lazyme)


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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15 Min
30 Min
Stove Top


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  • 1 Tbsp
    vegetable oil
  • 3/4 lb
    skinless, boneless chicken breasts, cut into strips
  • 1/2
    onion, thinly sliced
  • 1 c
    chicken broth
  • 6
    dried shiitake mushrooms, soaked until soft, then sliced into strips
  • 1
    carrot, julienned
  • 2 Tbsp
    white sugar
  • 4 Tbsp
    soy sauce
  • 1/2 tsp
  • 1/2 c
    green onions, chopped
  • 5
    eggs, beaten

How to Make Oyako Donburi


  1. Heat oil in a large skillet over medium-high heat.
  2. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes.
  3. Drain off as much liquid as possible.
  4. Stir in the chicken broth, and simmer for 2 minutes.
  5. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt.
  6. Simmer for 3 more minutes.
  7. Sprinkle in half of the green onions, stirring gently.
  8. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes.
  9. Serve over Japanese sticky rice.

Printable Recipe Card

About Oyako Donburi

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese

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