Oyakodon Recipe – Japanese Cooking 101 (2024)

FAQs

What are the different types of oyakodon? ›

There's another type of oyakodon too — if you put salmon and salmon roe (eggs) together, you get a seafood version called "kaisen oyakodon." There's also "kaikadon," where a different meat is mixed with egg — this is also called "tanindon" from the word "tanin," which means strangers.

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.

Originated from Oyakodon (親子丼) in Japan, Oyako. means “parent-and-child,” chicken as the parent & egg. as the child. Oyakodon is not only a long- time favorite. at restaurants but also a favorite to make at Japanese.

History/origin/related events

The customer named the dish "oyako-ni" (parent and child stew). Later, in 1891, Toku-san, the wife of Hideyoshi V of Tamahide, turned this oyako-ni into a one-dish meal served on rice, which is said to be the original oyakodon.

Homemade dashi is nice, but not necessary for this simple dish, which has so many other strong flavors.

Donburi is simply the name for a rice-bowl meal. There are so many different types available in Japan, from the inexpensive gyudon (beef slices on rice) or oyakodon (a rice bowl topped with chicken cutlet and egg) to the more extravagant ones such as kaisendon (topped with fresh seafood).

A variation made with chicken katsu and egg is called oyako katsudon, which is distinguished from oyakodon where the meat in the latter is not fried.

Oyako means parent and child in Japanese and was originally the name I gave to a photo series I have now been working on since 1982.

ロティ ROTEI. noun: roti (flatbread)

Shirako is the milt, or sperm sacs, of male cod. It's served in both raw and cooked form in restaurants all over Japan, but many Japanese consider it an acquired taste. The word “shirako” means “white children,” and it is in season in the winter.

What does eating red rice mean in Japan? ›

The red color of the rice symbolizes happiness and prosperity. It's a traditional dish served on many happy and celebratory occasions, such as New Year, the birth of baby, birthdays, festivals, and weddings. Traditionally Sekihan is made of 100% glutinous rice (you might also call it sweet rice or mochigome).

Tsukune (つくね、捏、捏ね) is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.

Tamahide in Ningyocho was established in 1760, and is not only old, but also the birth place of a common Japanese dish called Oyakodon. It was introduced here in 1887 and it is still one of the best places to eat it in Japan. The current characteristic white restaurant building was built in 1883.

“Oya” means parent, “ko” means child and “don” is short for donburi which is a rice bowl. The name of the dish is a poetic reflection of the fact that chicken and egg are served over rice. (Chicken is the parent and the egg is the child.) The dish was first made at the Tamahide restaurant in Tokyo in 1891.

The true origins of omurice are unclear, but it allegedly made its debut in the year 1900 (the 33rd year of the Meiji Era) at a famous Western-style restaurant in Ginza, Tokyo, called Renga-tei. The idea was to make a dish that could be easily eaten with one hand while working in a busy kitchen.

Onigiri Variations

We also enjoy onigiri in these popular variations: Onigirazu (Rice Sandwich) Yaki Onigiri (Grilled Rice Balls)