Oyakodon
Oyakodon
Oyakodon is one of Japan's most beloved donburi rice bowl dishes, combining chicken and egg in a light dashi broth seasoned with soy sauce and mirin, cooked together briefly in a small pan until the egg is just set, then poured over a bowl of freshly steamed rice. The name means parent and child bowl, a gentle reference to the combination of chicken and egg in the same dish — a piece of naming that perfectly captures the warm, domestic character of the food itself. It is quick enough for a weeknight dinner, satisfying enough for a weekend meal and consistently one of the most ordered dishes in Japanese family restaurants.
The technique for oyakodon is simple but specific. The chicken is simmered briefly in the seasoned broth in an individual oyakodon pan — a small, shallow, round pan of around 18 cm with a long handle — until just cooked through. Beaten egg is then poured over in two additions: the first sets around the chicken, the second is added and the pan removed from the heat immediately while the egg is still slightly fluid. This two-step approach produces the characteristic combination of set and just-liquid egg that defines a well-made oyakodon. Cooking it in a large pan rather than the individual size makes portion control harder and the timing less precise.
The individual oyakodon pan is the most important piece of equipment in this collection, and a good stainless or aluminium model heats quickly and cleans easily. Donburi bowls for serving — deep enough to hold a generous mound of rice and a full portion of the topping — complete the setup. A rice cooker or good saucepan for the rice, and a ladle for portioning, round out the essentials.
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Serve in our donburi bowls and cook in a quality saucepan.
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