Dish

Oyakodon

Oyakodon is a popular comfort food in Japan, and its name literally means "parent-and-child" because it contains both chicken and egg. The dish is made by simmering chicken, onions, and beaten eggs in a sauce made of dashi, soy sauce, and mirin. The resulting mixture is then poured over a bowl of hot rice. Oyakodon is a simple and satisfying dish that can be made quickly and easily, making it a popular choice for busy weeknights.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Oyakodon originated in the Kanto region of Japan in the 19th century. It was originally called oyako-meshi, which means "parent-and-child rice," and was made with chicken and eggs cooked separately and served over rice. The dish evolved over time to become the version we know today, with the chicken and eggs cooked together in a sauce. Oyakodon is now a popular dish throughout Japan and is also enjoyed in other parts of the world.

Dietary considerations

Oyakodon is a high-protein dish that is relatively low in fat and calories. However, it does contain a fair amount of sodium due to the soy sauce and dashi used in the sauce. To reduce the sodium content, you can use low-sodium soy sauce and dashi, or make your own dashi from scratch using kombu and bonito flakes. Oyakodon is also gluten-free if you use gluten-free soy sauce and dashi.

Variations

There are many variations of oyakodon, including katsu-don (made with breaded and fried pork or chicken), tanin-don (made with beef), and una-don (made with eel). Some versions also include vegetables such as mushrooms or green onions.

Presentation and garnishing

Oyakodon is typically served in a donburi (rice bowl) with the chicken and egg mixture on top of the rice. It is often garnished with green onions or shichimi togarashi (a Japanese spice blend).

Tips & Tricks

To make the perfect oyakodon, be sure to use high-quality ingredients, including fresh chicken and eggs. It's also important to cook the chicken and onions until they are tender and the sauce has thickened. Finally, be sure to serve the dish hot over a bed of steaming rice.