oyako
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!
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 cups cooked white rice
- 1 pound chicken thighs, thinly sliced
- 1 large onion, sliced into thin strips
- 1 cup cups soup stock (dashi) (i substitute 1 cup of chicken stock and a tbsp. of fish sauce from the asian market)
- 5 tablespoons soy sauce
- 4 tablespoons mirin
- 3 tablespoons sugar
- 4 - eggs, lightly beaten
- 3 - green onions, thinly sliced
How To Make oyako
-
Step 1Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat.
-
Step 2Add 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.
-
Step 3Beat 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.
-
Step 4To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Tag:
#Quick & Easy
Keyword:
#green onions
Keyword:
#Oyako
Keyword:
#Chicken Egg
Keyword:
#Dashi
Ingredient:
Chicken
Culture:
Japanese
Method:
Stove Top
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