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 both chicken and egg being used in the dish.[1]
Oyakodon
| |
| Type | Donburi |
|---|---|
| Place of origin | Japan |
| Created by | Tamahide |
| Invented | 1891 |
| Main ingredients | Chicken, egg, and sliced scallion |
| Ingredients generally used | Soy sauce and stock |
| Variations | Tanindon |
The origins of the dish are unknown. The earliest written mention of the terms "oyako" and "don" in combination is in a newspaper advertisement for a restaurant in Kobe in 1884. The advertisement mentions dishes named oyakojōdon, oyakonamidon and oyakochūdon, possibly referring to different sizes.[2]
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 beeforpork. A dish of salmon and salmon roe served raw over rice is known as sake oyakodon (鮭親子丼) (salmon parent-child donburi).
