Oyakodon

Dish information

Oyakodon, whose name thoughtfully translates to 'parent and child rice bowl,' is a heartwarming and emblematic Japanese donburi dish. This comfort food classic features tender pieces of chicken ('parent') and soft, gently cooked egg ('child') simmered together with sliced onions in a sweet and savory dashi-based sauce, all served over a bed of fluffy white rice. The sauce typically consists of dashi, soy sauce, mirin, and sugar, creating a harmonious blend of umami and sweetness. The dish is believed to have originated in the 1890s at Tamahide, a renowned chicken restaurant in Tokyo, where it was first created as a special dish for customers to use leftover chicken. Its simplicity, deliciousness, and poetic name quickly cemented its place in Japanese culinary culture. Oyakodon is a popular choice for home cooking due to its ease of preparation and for quick, satisfying meals in casual eateries across Japan. It effectively showcases the Japanese culinary philosophy of integrating various ingredients into a single, balanced bowl. While the core ingredients remain the same, some regional variations might include different types of chicken, additional vegetables, or a slightly adjusted sauce sweetness. The final touch of a sprinkle of mitsuba (Japanese parsley) adds a fresh, aromatic counterpoint to the rich chicken and egg.

Timeline

• 1890

  Tamahide restaurant in Tokyo is credited with inventing Oyakodon.

  ---

• ---

  1900s

  Oyakodon gains popularity as a hearty and affordable meal in Japan.

  ---

• ---

  1923

  The Great Kanto Earthquake leads to simplified cooking, increasing Oyakodon's widespread adoption.

  ---

• ---

  1950s

  Becomes a staple in home cooking and casual Japanese restaurants nationwide.