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Oyakodon (親子丼, lit. parent and child donburi) is a Japanese donburi, or rice bowl dish, in which chicken, egg, green onion, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish. In Japan, oyakodon is often served in soba restaurants and other traditional Japanese restaurants.

The donburi simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of dashiJapanese cuisine Dashi is one of several simple soup stocks considered fundamental to Japanese cooking. The most common form of dashi is a simple broth or stock made by heating kelp (konbu) and katsuobushi (flakes of dried smoked bonito fish) in water and flavored with shoyuSoy Sauce Soya Sauce Chinese Name Pinyinjiang you Wade-Gileschiang-yu Mandarin Chinese ( Traditional) Mandarin Chinese ( Simplified) Cantonese, see yau Japanese Name Hepburn Romajisho-yu Kanji Korean Name Revised Romanizationganjang Hangul Soy sauce ( US) and mirinJapanese cuisine Mirin is an essential condiment of the Japanese cuisine with a slightly sweet taste. It is a kind of rice wine similar to sake, but with a lower alcohol content. In the Edo period, Mirin was drunk as a sweet sake. Otoso that is drunk on (. Proportions vary, but usually there is three to four times as much dashi as shoyu and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugarThis article deals with sugar as food and as an important, widely traded commodity; the word also has other uses; see Sugar (disambiguation A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alte.

To make oyakodon, cut chicken and other ingredients into bite-sized pieces. Heat 1/4 cup simmering sauce in a small frying pan. Add chicken (and sliced yellow onionFor the parody newspaper, see The Onion''. For the computer networking technique, see Onion Routing. Onion in the general sense can be used for any plant in the genus Allium but used without qualifiers usually means Allium cepa also called the garden onio, if desired) and simmer until chicken is cooked. Then add green onions and other ingredients. When all ingredients are cooked, slowly pour 1-2 lightly beaten eggs evenly over the whole dish. When eggs are nearly cooked (edges set), slide the topping from the pan onto hot cooked rice served in an oversized bowl. The hot rice will finish cooking the eggs.

1 Reference

Tsuji, Shizuo. (1980). Japanese cooking: A simple art. Kodansha International/USA, New York. (BooksEnthsiast.com)

2 See also