Oyakodon
This article will address the topic of Oyakodon, which is extremely relevant and interesting today. Oyakodon is a topic that has generated great debate and has captured the attention of many people in different fields. Throughout history, Oyakodon has been the object of study, analysis and reflection, which has contributed to its evolution and understanding in a current context. Furthermore, Oyakodon has played a significant role in the lives of many people, directly or indirectly impacting various aspects of society. Therefore, it is essential to explore and delve into the importance and relevance of Oyakodon, as well as its implications and consequences today.
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 Oyakodon | |
| Type | Donburi |
|---|---|
| Place of origin | Japan |
| Invented | 1891 |
| Main ingredients | Chicken, egg, and sliced scallion |
| Ingredients generally used | Soy sauce and stock |
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. The name of the dish is a poetic reflection of both chicken and egg being used in the dish.[1]
History
The origins of the dish are unknown. The earliest written mention of the terms "oyako" and "don" in combination is in a newspaper advertisement for a restaurant in Kobe in 1884. The advertisement mentions dishes named oyakojōdon, oyakonamidon and oyakochūdon, possibly referring to different sizes.[2]
Variations
Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Tanindon (他人丼), literally "stranger bowl",[3] is otherwise identical but replaces the chicken with beef or pork. A dish of salmon and salmon roe served raw over rice is known as sake oyakodon (鮭親子丼) (salmon parent-child donburi).[citation needed]
See also
- Gyūdon, beef on rice
- Katsudon, pork cutlets on rice
- Unadon, grilled eel kabayaki on rice
References
- ^ "親子丼(オヤコドンブリ)とは - Definition of "Oyakodon" (In Japanese)".
- ^ "明治36年(1903)、第五回内国勧業博覧会開催時に、親子丼が販売提供されていたか知りたい。 (in Japanese)". Collaborative Reference Database. 8 March 2011.
- ^ "関西の他人丼を知っていますか？地方の丼紹介！". TRENDRIPPLE(とれんどりっぷる) (in Japanese). Retrieved 6 December 2015.
Pamela Goyan Kittler; Kathryn P. Sucher; Marcia Nelms (22 August 2011). Food and Culture. Cengage Learning. p. 327. ISBN 978-1-285-22561-6.
- Tsuji, Shizuo (1980). Japanese Cooking: A Simple Art. New York: Kodansha International/USA. ISBN 0-87011-399-2.
External links
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