Oyakodon

Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.[1]

Oyakodon
Oyakodon
TypeDonburi
Place of originJapan
Created byTamahide
Invented1891
Main ingredientsChicken, egg, and sliced scallion
Ingredients generally usedSoy sauce and stock
VariationsTanindon

History

The dish was invented at a Tokyo restaurant, Tamahide, in 1891.[2]

Variations

Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Tanindon (他人丼), literally "stranger bowl",[3] is otherwise identical but replaces the chicken with beef or pork. A dish of salmon and salmon roe served raw over rice is known as sake oyakodon (鮭親子丼) (salmon parent-child donburi).

See also

References
  1. "親子丼(オヤコドンブリ)とは - Definition of "Oyakodon" (In Japanese)".
  2. Goh, Lester (24 June 2015). "Tamahide". JapanTravel. Japan Travel K.K. Retrieved 1 October 2016.
    Goldberg, Elyssa (19 January 2016). "The Egg Dish That's Had Japanese People Lining Up for 250 Years". Bon Appetit. Condé Nast. Retrieved 1 October 2016.
  3. "関西の他人丼を知っていますか？地方の丼紹介！". TRENDRIPPLE(とれんどりっぷる) (in Japanese). Retrieved 2015-12-06.
    Pamela Goyan Kittler; Kathryn P. Sucher; Marcia Nelms (22 August 2011). Food and Culture. Cengage Learning. p. 327. ISBN 1-285-22561-9.
  • Tsuji, Shizuo (1980). Japanese Cooking: A Simple Art. New York: Kodansha International/USA. ISBN 0-87011-399-2.
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