🥩 Oyako-don (Chicken and egg bowl)

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.