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Oyakodon (lit. mother and child donburi) is a Japanese donburi, or
rice bowl dish, in which chicken, egg, green onion, and other ingredients
are all simmered together in a sauce and then served on top of a large bowl
of rice. The name of the dish, mother and child donburi, is a poetic
reflection of the fact that both chicken and egg are used in the dish. In
Japan, oyakodon is often served in soba restaurants and other traditional
Japanese restaurants.
The donburi simmering sauce varies according to season, ingredient,
region, and taste. A typical sauce might consist of dashi flavored with
shoyu and mirin. Proportions vary, but usually there is three to four times
as much dashi as shoyu and mirin. For oyakodon, Tsuji (1980) recommends
dashi flavored with light soy sauce, dark soy sauce, and sugar.
To make oyakodon, cut chicken and other ingredients into bite-sized
pieces. Heat 1/4 cup simmering sauce in a small frying pan. Add chicken (and
sliced yellow onion, if desired) and simmer until chicken is cooked. Then
add green onions and other ingredients. When all ingredients are cooked,
slowly pour 1-2 lightly beaten eggs evenly over the whole dish. When eggs
are nearly cooked (edges set), slide the topping from the pan onto hot
cooked rice served in an oversized bowl. The hot rice will finish cooking
the eggs.
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