From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Oyakodon (Chicken And Egg On Rice).jpg
Place of originJapan
Created byTamahide
Main ingredientsChicken, egg, and sliced scallion
Ingredients generally usedSoy sauce and stock

Oyakodon (親子丼), 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 the fact that both chicken and egg are used in the dish.[1]


The dish was invented at a Tokyo restaurant, Tamahide, in 1891.[2]


Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Tanindon (他人丼), literally "stranger bowl",[3] 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 sake oyakodon (鮭親子丼) (salmon parent-child donburi).

See also[edit]


  1. ^ "親子丼(オヤコドンブリ)とは - Definition of "Oyakodon" (In Japanese)".
  2. ^ Goh, Lester (24 June 2015). "Tamahide". JapanTravel. Japan Travel K.K. Retrieved 1 October 2016.
    Goldberg, Elyssa (19 January 2016). "The Egg Dish That's Had Japanese People Lining Up for 250 Years". Bon Appetit. Condé Nast. Retrieved 1 October 2016.
  3. ^ "関西の他人丼を知っていますか?地方の丼紹介!". TRENDRIPPLE(とれんどりっぷる) (in Japanese). Retrieved 2015-12-06.
    Pamela Goyan Kittler; Kathryn P. Sucher; Marcia Nelms (22 August 2011). Food and Culture. Cengage Learning. p. 327. ISBN 1-285-22561-9.
  • Tsuji, Shizuo (1980). Japanese Cooking: A Simple Art. New York: Kodansha International/USA. ISBN 0-87011-399-2.

External links[edit]