These bars with raisins and sour cream are extremely moist.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- ¾ pound skinless, boneless chicken breast halves – cut into strips
- ½ onion, thinly sliced
- 1 cup chicken broth
- 6 dried shiitake mushrooms, soaked until soft, then sliced into strips
- 1 carrot, julienned
- 2 tablespoons white sugar
- 4 tablespoons soy sauce
- ½ teaspoon salt
- ½ cup chopped green onions
- 5 eggs, beaten
Instructions
- 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.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 282 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 3 g |
| Sodium | 1349 mg |
| Sugars | 9 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Added Fish Sauce for more flavor! Yummy!
Takes a lot of prep work, but turned out perfect!
Followed the recipe completely. This is excellent!
The dish was amazing and I highly recommend it!
Amazing exactly as is. Also delicious with zucchini in it.
I’m on weight watchers so decided to reduce the sugar by half, used half a pound of chicken and only 4 eggs to get the points down (5 sp per serving). It was delicious! I served it over cup of brown rice (6sp). I love this and think it will be a weekly treat from now on.
No changes made. Love this dish, it’s definitely going to be a returner!
I halfed the recipe but I think it came out fine. I put a lot more vegetables that said was needed & I think they made it better. Tasted just like the ones in the restaraunts. I also used low sodium soy sauce & low sodium chicken broth b/c the dried mushrooms already add lots of salt to the dish.
The first time I made this for my Japanese class I followed the recipe except for a change that my Japanese professor said I should do. She said to remove the sugar and use Mirin instead splitting the Mirin with the amount of soy sauce called for. So 2 T Soy and 2 T Mirin. She also said she doesn’t use carrots but that was just a preference thing for her, I still used the carrots when I made it. The second time I made it I followed the recipe so I could write a fair review and it was not as good as it was the first time. It was much too sweet and the egg cooked differently in it the second time. I think I will stick with making this with the 50/50 split of Mirin and Soy and also with the suggested marinade from another reviewer of 1T each Soy,Cornstarch, and Sesame Oil for a minimum of 30 minutes.
Delicious authentic taste and so easy to make! I followed the recipe exact. Excellent recipe, I’ve made it four times already!
Really nice. At first I doubted if there weren’t too many eggs but it was just fine. Maybe a little too much sugar for my taste, next time I’m going to try with only one tablespoon. Definitely recommend it though!
This recipe is great and easy to follow. I’ve made it a few times and it’s gone great.
I tweaked it a little: less sugar, did Asian noodles and did hard boiled eggs on the side so each person can add if they wanted egg. was delish.
Loved this dish. I added 4 tbs of white cooking wine and covered the eggs to cook it helped retain the sauce.
Wow! Super yummy! I’m from Hawaii and definitely restaurant quality. After reading the reviews, I added 1 tbsp mirin, 3 tbsp soy sauce, and a pat of butter. I marinated the chicken in 1 tsp cornstarch, soy sauce, and sesame oil for about 20 mins to help keep it moist and tasty. I also used 3 jumbo eggs and it was perfect. Next time, I will add 1-2 cups more chicken broth. Cover while the eggs are simmering! Great recipe, Mahalo!
YAY! Thank you for posting. I love Oyakodon and this turned out tasting just like I hoped it would! I used regular white mushrooms. : D
Super delicious. Made some changes to it. Used about 5 tbsp soy sauce, 3 tbsp mirin, and one tbsp sugar as suggested by another reviewer. Also add bamboo shoots if i have. But this is what puts it over the top. Instead of chicken stock I make simple dashi using nobu’s recipe – Konbu in pot of water, med heat, just before it boils take out konbu, remove from heat, and add bonito flakes. Drain. Then I soak dried shiitakes in warm water, then save the water and pour that (about a cup) into the pan as well. Sometimes it tends to evaporate so ill throw in a little chicken stock, or just cover it. My parents are vegetarian, so I’ll make theirs with tofu and extra mushrooms – shiitake, regular, and enoki.
I love Okyakodon so I was excited to make it at home for the first time. I omitted mushrooms and the carrot, since when I order it around here it doesn’t have these ingredients. I also added 1 tbsp of mirin per other reviews. Everything turned out great and was delicious over sticky rice.
I was really surprised how well this came out. Tasted authentic. My husband loved it!!
this tasted sooo good!!! I had to use sliced white button mushrooms instead but used a whole 12 ounce pack and it was great! can’t wait to make it again.
With no prior knowledge of what oyako donburi tastes like, I decided to make this recipe. I made it a couple of times and it tasted good enough. I finally had oyako donburi in Japantown in SF last month and it is spot on! I was pleasantly surprised. Highly recommended.