Oyakadon - an unusual dish of Japanese cuisine

Everything that is considered “Japanese” can not be called ordinary, because everything that is created in the country of the Rising Sun has a special color and mood. The same concerns Japanese cuisine - bright, unusual, interesting - it always attracted fans to try something new.

Oyakadon is one of the favorite dishes of the indigenous Japanese, is one of the varieties of domburi. Domburi or domburimono is a don (bowl) with rice, to which something else is surely added, for example, pieces of beef, fried eel or shrimp.

It is believed that oyakadon appeared after one daredevil decided to combine rice and broth on chicken with an egg. By the way, before him, no one did anything like that, because mixing rice with something was completely unacceptable. However, the idea was picked up and, though not immediately, but the specific oyakadon was much loved by the Japanese, today it is one of the most famous dishes of Japanese fast food.

By the way, with such a dish you can easily please yourself in our latitudes,After all, for its preparation, no special ingredients are used, everything is as simple as possible, and the result is really tasty.


How to cook oyakadon? First you need to prepare the main products - this is, of course, chicken fillet, soy sauce, rice and eggs. By the way, it's not for nothing that the name of this dish is translated as "mother and child", because it contains both the chicken itself and the egg.

  • chicken fillet - 400 g;
  • onions - 1 pc .;
  • rice - 200 g;
  • egg - 3 pcs .;
  • soy sauce, sugar, green onions.

We start cooking with onions: we cut it into thin half-rings, in parallel we heat the pan and pour 6 tablespoons of soy sauce into it. When it starts to boil, we spread the prepared onions, add a couple of tablespoons of sugar, reduce the heat a little, and fry it for three minutes, stirring occasionally.

Next we will deal with chicken: the fillet must be cut into small pieces, it is important that they are not too small, otherwise the meat risks getting dry. Put the chicken to the onions, mix everything together with the sauce and fry.

When the meat turns white, we screw it to the other side and fry it a little again, in general, this process should take no more than 5 minutes, because the chicken fillet is cooked very quickly.Beat the eggs into the onion-chicken mixture, of course, it is better to first beat a little, like an omelette.

The egg mixture should cover the meat completely, the frying pan should be covered and continue cooking the omelette on low heat for about three minutes. Rice should be thoroughly washed and steamed, then lay it out in the form of a slide on a serving plate.

Chop the green onions. Omelet must be laid neatly on top of a rice hill and sprinkle the finished dish with green onions. Of course, ideally an omelet should be laid out with an integral pancake, but if you do not have a frying pan of the appropriate size, then there is nothing if you lay it out in small triangular pieces. Bon Appetit.

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