Amy Herald


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!


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


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  • 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
  • 3 Tbsp
  • 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.

Printable Recipe Card

About Oyako

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

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