Oyakodon
Template:Short description Template:Italic title Template:More citations needed Template:Use dmy dates Template:Infobox food Template:Nihongo, 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.<ref>Template:Cite web</ref>
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.<ref>Template:Cite web</ref>
Variations
Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Template:Nihongo, literally "stranger bowl",<ref>Template:Cite web
Template:Cite book</ref> 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 Template:Nihongo (salmon parent-child donburi).Template:Cn
See also
- Gyūdon, beef on rice
- Katsudon, pork cutlets on rice
- Unadon, grilled eel kabayaki on rice
References
- Tsuji, Shizuo (1980). Japanese Cooking: A Simple Art. New York: Kodansha International/USA. Template:ISBN.