# Oyako-don (Chicken and egg bowl) ｜ Our Regional Cuisines

**Cuisine Name**: Oyako-don (Chicken and egg bowl)

**Region**: Our Regional Cuisines

## Main Lore Areas
All over Tokyo

## Main Ingredients Used
chicken leg, egg, onion, soy sauce, mirin, konbu (kelp)

## History, Origin, and Related Events
Oyakodon is a bowl of rice topped with chicken and onions simmered in broth and seasonings, then covered with an egg and served over white rice.There are different theories about the origin of oyakodon, but it is believed that a customer at Tamahide, a restaurant in Tokyo that served gamecock dishes, used to eat the leftover meat and warishita (a seasoning for chicken and onions) with an egg and rice. The customer named the dish "oyako-ni" (parent and child stew). Later, in 1891, Toku-san, the wife of Hideyoshi V of Tamahide, turned this oyako-ni into a one-dish meal served on rice, which is said to be the original oyakodon. Initially, it was only available for delivery, but it became increasingly popular among people, particularly in Kabuto-cho, Yoneyamachi, and Nihonbashi, where many orders were placed. Eventually, the dish spread throughout Japan.At home, onions and leeks are added along with chicken thighs, and the eggs are cooked to the desired consistency.

## Opportunities and Times of Eating Habits
Oyako-don is eaten at home every day of the year.

## How to Eat
In a pot, bring soup stock and seasonings to a simmer over medium heat, add chicken thighs and onions, and cook until the chicken is cooked through. While the broth is simmering, pour in the beaten egg and cook until half-cooked. Serve over a bowl of rice, sprinkled with mitsuba leaves.

## Efforts for Preservation and Succession
Chicken and eggs are both readily available today and are a staple dish in many households. Oyakodon is widely available at supermarket delicatessen corners, box lunch stores, convenience stores, and chain restaurants specializing in oyakodon. Tamahide, which was founded in 1760 (Horeki 10) and is the birthplace of oyakodon, offers an Edo-style oyakodon as it has always been, while its sister restaurant, Gundori Ryori Ichino, has taken over the traditional taste, but arranged it in a more modern way.

## Ingredients
- Chicken thigh meat (shredded into bite-size pieces): 150g
- Soy sauce: 1／2 tsp.
- Sake: 1／2 tsp.
- Onion (cut in half lengthwise, and thinly sliced): 1／2 (100g)
- Eggs (lightly beaten): 2
- Mitsuba leaves (cut into 2 cm pieces): 4 or 5
- Dashi (soup stock): 100ml
- Rice: 2 servings
- Soy sauce: 1 tbsp.
- Sugar: 1／2 tbsp.
- Mirin (sweet cooking rice wine): 1／2 tbsp.

## Recipe
1. 1. Season chicken with soy sauce and sake.
2. 2. Put dashi and seasonings in a pot over medium heat. When it starts to simmer, add onion and chicken.
3. 3. Cover and cook for 2 to 3 minutes until the chicken is cooked through, then turn the eggs in a circular motion from the center of the pot to the outside.
4. 4. When the egg is almost set, turn off the heat, sprinkle with mitsuba leaves, cover again, and steam for 30 seconds.
5. 5. Serve rice in a bowl and top with the egg mixture.

## Provider Information
provider : Etsuko Kondo (from "Ingredient Selection for Cooking at Home")

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