Dish · japanese
Oyakodon
Chicken and onion simmered in a sweet soy-dashi broth, finished with beaten egg poured over the top and barely set, then served over a bowl of rice. The name means parent and child, referring to the chicken and egg.
Where it comes from
The dish emerged from Japan's donburi rice-bowl tradition in the late 19th century, as Western-style egg and meat dishes started mixing with home cooking. It became a fast, one-pan meal built from ingredients already common in most kitchens.
What cooks argue about
The fight is over the egg: poured once and set into a single sheet it looks cleaner, while adding it in two additions, off heat between them, gives a softer, custardy texture.
Nobody has published a oyakodon recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.