What does Oyakodon mean?
What is Oyakodon? Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed rice.
How much is Oyakodon in Japan?
Oyakodon courses range in price from 4800 yen to 15,000 yen. They are also famous for “torisuki”, a hotpot-like dish with slices of chicken. Their torisuki is said to be the origin of the popular Japanese dish “sukiyaki” which uses beef instead of chicken.
What is in a donburi bowl?
Named for the large bowl that it’s served in called a “don”, a donburi combines a bowl of steamed rice, meat, vegetables, sauce, and usually a side of pickles and miso soup, for an all-in-one meal that’s both convenient and filling.
Is Oyakodon safe to eat?
Oyakodon (Chicken & Egg on Rice) Our insider tip to eat this dish like a local is to not fully cook the egg if you are making this dish at home. In Japan, it tends to be eaten only partially cooked and slightly runny.
Do Japanese eat chicken eggs?
The process of producing, washing and selecting eggs in Japan is very strict. Despite this risk, Japanese people still eat raw eggs because the process of producing, washing, and selecting eggs in Japan is very strict.
Who invented Oyakodon?
| Oyakodon | |
|---|---|
| Type | Donburi |
| Created by | Tamahide |
| Invented | 1891 |
| Main ingredients | Chicken, egg, and sliced scallion |
What’s the difference between donburi and Oyakodon?
“Oyako” means parents and child, “don” is an abbreviation of donburi and means rice bowl in English. Oyakodon consists egg and chicken is popular, but there is another Oyakodon in Japan.
What is Don in Japan?
Donburi (丼, literally “bowl”, also abbreviated to “-don” as a suffix, less commonly spelled “domburi”) is a Japanese “rice-bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi.
When should I eat in Oyakodon?
This is an easy and quick dish to make so it’s often eaten in situations where speed is important. So at lunch, by busy office workers, or from street vendors, for instance.
Can I use miso instead of Dashi?
Miso is not the same as dashi, though they’re both used to make miso soup. Dashi is a broth made from dried fermented tuna and dried sheets of seaweed and miso is a paste made from fermented soybeans….
| Katsuobushi | Kombu |
|---|---|
| (view more images) | (view more images) |
How to make Oyakodon from a Japanese recipe?
Beat egg in a small bowl and pour over the chicken and onion. Cover and cook for 30 seconds to 1 minute. Slide egg and chicken with sauce over rice in a bowl. Sprinkle with green onion. Copyright © 2012 – Japanese Cooking 101.
How do you make oyakdon with chicken and egg?
Slowly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking. Usually, Oyakdon in Japan is served while the egg is almost set but runny. Add the mitsuba (or green onion) right before removing from the heat.
How big of a frying pan do you need for an Oyakodon?
Typically Oyakodon (and Katsudon) is made individually for each serving, using this Oyakodon Pan. This small pan lets you slide the finished dish over the rice bowl easily while the egg is set but still runny (in Japan, eggs are safe to eat raw). To demonstrate in this recipe, I use a small 8-inch (20 cm) frying pan.
When to add Mitsuba to oyakdon in Japan?
Usually, Oyakdon in Japan is served while the egg is almost set but runny. Add the mitsuba (or green onion) right before removing from the heat. Transfer the chicken and egg over the steamed rice and drizzle the desired amount of remaining sauce.