About this recipe: 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.
Can be found in most Chinese/Oriental stores.
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)