Oyakodon Advanced Chicken Egg Donburi

Tokyo

‹ Rice

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Origin

Tokyo — oyakodon first documented at Tamahide restaurant in 1891

Description

Oyakodon (親子丼, parent-and-child bowl) unites chicken and egg over rice — a visual and philosophical pun: parent (chicken) and child (egg) together. The technique distinguishes Japanese donburi masters from amateurs: the egg must be added in two stages and the donburi must be served immediately at the moment when the egg is barely set — runny enough to be saucy, set enough to hold form. The chicken is first simmered in dashi-soy-mirin until barely cooked, then egg is drizzled around the edges first (to set) then a second stream poured in the center (to remain runny). Served immediately over hot rice.

III

The Thread

—Chinese barely-set egg preparations over rice — same delicate egg-timing challenge Chinese

—Same philosophy of stopping egg cooking at exactly the right moment — French scrambled eggs require identical precision French

Flavour Context

Savory-sweet dashi-soy, tender chicken, barely-set flowing egg — complete in flavor and texture

Pillars V — VII

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