Oyakodon Advanced Chicken Egg Donburi
Tokyo — oyakodon first documented at Tamahide restaurant in 1891
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.