Oyakodon

Oyakodon (親子丼), also known as parent-and-child donburi, is a popular Japanese dish. It is a type of donburi, which is a large bowl of rice topped with various ingredients. The name "Oyakodon" translates to "parent-and-child bowl", referring to its main ingredients, chicken (parent) and egg (child).

History

The dish was first created in the late 19th century in Tokyo, Japan. It was originally served in a restaurant called Tamahide, which is still in operation today. The dish quickly gained popularity due to its simple yet flavorful taste and has since become a staple in Japanese cuisine.

Preparation

Oyakodon is typically prepared by simmering chicken and egg in a flavorful broth made from dashi, soy sauce, and mirin. The chicken and egg are then served over a large bowl of steamed rice. The dish is often garnished with scallions and served with pickles on the side.

Variations

There are several variations of Oyakodon, including Tanindon (他人丼), which substitutes the chicken with beef or pork, and Katsudon (カツ丼), which uses a breaded pork cutlet instead of chicken.

Cultural Significance

Oyakodon is not only a popular dish in Japan, but it has also gained recognition worldwide. It is often served in Japanese restaurants around the globe and is a favorite among many due to its comforting and hearty nature.

See Also

• Donburi
• Japanese cuisine
• Katsudon
• Tanindon

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  Oyakodon set by Machu in Karuizawa, Nagano