Oyakodon: Difference between revisions
Arthur3030 (talk | contribs) rewrote, largely, and called sauce "sauce" :) |
Arthur3030 (talk | contribs) Okay? please edit to improve! |
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'''Oyakodon''' (親子丼, lit. ''mother and child'' donburi) is a [[Japanese cuisine|Japanese]] [[donburi]], or rice bowl dish, in which chicken, egg, green onion, and other ingredients are all [[simmering|simmered]] together in a sauce and then served on top of a large bowl of rice. |
'''Oyakodon''' (親子丼, lit. ''mother and child'' donburi) is named for the fact that chicken and egg are parent and offspring. Oyakodon is a [[Japanese cuisine|Japanese]] [[donburi]], or rice bowl dish, in which chicken, egg, green onion, and other ingredients are all [[simmering|simmered]] together in a sauce and then served on top of a large bowl of rice. Oyakodon, in Japan, is often served in [[soba]] restaurants or other traditional Japanese restaurants. |
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The simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of [[dashi]] flavored with [[soy sauce|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. |
The simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of [[dashi]] flavored with [[soy sauce|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. Sliced onion is often an ingredient: simmer sliced onion and chicken until both are cooked before adding other ingredients. |
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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 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. |
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 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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Revision as of 04:19, 12 March 2003
Oyakodon (親子丼, lit. mother and child donburi) is named for the fact that chicken and egg are parent and offspring. Oyakodon 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. Oyakodon, in Japan, is often served in soba restaurants or other traditional Japanese restaurants.
The 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. Sliced onion is often an ingredient: simmer sliced onion and chicken until both are cooked before adding other ingredients.
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 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.
References
Tsuji, Shizuo. (1980). Japanese cooking: A simple art. Kodansha International/USA, New York. (ISBN 0-87011-399-2)