This is without a doubt the absolute best Oyako Donburi I've ever had. Before, it was this little place in Berkeley. Now this one takes the cake. An amazing blend of chicken, egg, and veggies (primarily onions). Fun fact: oyako means mother and child. Hence the main ingredients, chicken and egg.
A couple notes: you can definitely take out the sugar. We left it in and I'm sure it tastes more authentic like that, but it's not needed. You can cut the oil in half as well without any problems. If you're worried about the sodium content, don't add the salt either because that can always be added on top. The type of rice (Japanese) really does make a difference, but of course, it can be done with any kind of rice.
Feel free to experiment by using different mushrooms or adding other veggies like bean sprouts, etc. Enjoy!
- 1 tablespoon canola oil
- 3/4 lb boneless chicken breasts, cut into strips
- 1/2 onion, thinly sliced
- 1 cup chicken broth
- 1/2 cup mushrooms, sliced
- 1 carrot, julienned
- 2 tablespoons sugar
- 4 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 cup green onions, chopped
- 6 eggs, beaten
- Heat oil in a large skillet 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.
- Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and 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 green 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. (Important if you want it to be absolutely perfect.)