Oyako Donburi is evidence of the Japanese culture’s influence on Hawaiian cuisine. The Japanese brought this dish with them as they immigrated to the Islands, and the Hawaiians fell in love with it.
Hawaiian chefs put their own spin on the meal, of course. You will find quite a few variations from restaurant to restaurant in Hawaii. This particular version is considered quite traditional for the Hawaiian style of Oyako Donburi. Of interest to note, “Oyako” translates into English as “Mother and Child”. Hence, the main ingredients, chicken and eggs, make a lot of sense.
Traditional Hawaiian Oyako Donburi Recipe-
- 5 large chicken eggs, beaten
- Heat the oil in a large heavy duty skillet over medium-high flame.
- Sauté the chicken strips along with the onion until the chicken is browned and cooked through. About 6 to 7 minutes should do it.
- Drain off as much of the cooking liquid as possible.
- Add and stir in the chicken broth, reduce the heat to just a lively simmer, and gently cook for 2 minutes.
- Next, add and stir in the mushrooms and carrot; allow to simmer for a few minutes, and then stir in the salt, soy sauce and sugar. Simmer for 3 more minutes.
- Now, add in half of the green onions, and gently stir.
- Finally pour in the beaten eggs over the chicken mixture, stay at a simmer, and cook until the eggs are cooked through – about 10 minutes should do it.
- Serve your Oyako Donburi with freshly cooked Japanese sticky rice.
Note: For more delicious Hawaiian recipes, click here.
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