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.
Versions
Nobody has published a oyakodon here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken thigh boneless
egg
onion