Japanese Chicken and Egg - Oyako Donburi

    40 min

    This dish is often found in Japanese restaurants. Typically, a bowl of rice is topped with this chicken and egg mixture. It's a delicious and filling meal.

    113 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 340g skinless, boneless chicken breast fillets, cut into strips
    • 1/2 onion, thinly sliced
    • 250ml chicken stock
    • 6 dried shiitake mushrooms, soaked until soft, then sliced into strips
    • 1 carrot, cut into thin strips
    • 2 tablespoons caster sugar
    • 4 tablespoons soy sauce
    • 1/2 teaspoon salt
    • 50g spring onions, chopped
    • 5 eggs, beaten

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

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

    Dried shiitake

    Can be found in most Chinese/Oriental stores.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (82)


    I work at a Japanese restaurant, and with very little tweaking this recipe tasted exactly the same!! I used less onion than called for, and I used fresh shiitake mushrooms. I also cubed the chicken instead of cutting it into strips, just personal preference. Also, I substituted 1 Tbsp mirin for soy in the sauce, and I added a pat of butter to the sauce (a trick I learned from the cooks where I work) and it was delicious! Also needed to cover the pan while the eggs were cooking, so the sauce did not evaporate too much.  -  11 Apr 2008  (Review from Allrecipes US | Canada)


    Having lived in Hawaii and Okinawa,Japan, I was thrilled to find this recipe and couldn't wait to try it. It seemed too easy to make but once made, was right on the mark in flavor and authenticity. My kids were thrilled to be able to get oyako at home once again. Super , super recipe! Mahalo Kay!  -  24 Nov 2004  (Review from Allrecipes US | Canada)


    Suggestion: You can replace the chicken breast with chicken katsu and make it a chicken katsu donburi!! I also added 3-4 tbls of mirin in it. And for a twist, replace the green onion with cilantro gives it a even more refreshing taste! Also instead of chicken broth, I used water and bonito powder for the broth. Regular white mushroom also works great in it if you don't have shitake in hand.  -  25 Oct 2007  (Review from Allrecipes US | Canada)