Hi Everyone,
Today we are going to read (and why not prepare) a Japanese recipe: 親子丼 (おやこどん) [oyakodon]. Let’s go!
親子丼
For many people, when we ask about Japanese food, the first item to come to mind is sushi. But in Japan, due to the high quality and care given to this dish, sushi is quite an expensive and execptional food. On a day to day basis Japanese people do eat quite more affordable dishes such as soups or rice based dishes, and we are going to see one of these with the oyakodon ☆☆.
kanji time!
In 親子丼 we find 3 kanji:
| 親 | おや- | oya- | parent |
| 子 | -こ | -ko | child |
| 丼 | どん(ぶり) | don(buri) | bowl of food |
Put together, we have a /bowl of food with both parent and child/…
All will get clear when you will look at the ingredients ^^ …
☆親子丼を作りましょう☆
親子丼を作りましょう。
おやこどん を つくりましょう。
[oyakodon o tsukurimasho~.]
/oyakodon/{object}/let’s make/./
Let’s make some oyakodon!
Note: The recipe was taken from the following address: https://cookpad.com/recipe/1716851
Introduction
We will have a look at the description of the recipe as it has some interesting pieces of Japanese language:
★★★殿堂入りレシピ★★★
つくれぽ9200件★
やっぱりコレ！！ふわとろ卵の甘じょっぱい親子丼＊
| 殿堂 | でんどう | dendo~ | shrine, hall of fame |
| 入り | いり | iri | entering |
| レシピ | RESHIPI | recipe | |
| つくれぽ | tsukurepo | fabrication photo-report This is the kind of word affected by the Japanese. It is a shortend for: つくりました フォトレポート [tsukurimashita FOTOREPO~TO] /made, fabricated/photo-report/ |
|
| 件 | けん | ken | case, subject Here the number of times the recipe got tsukurepo-rted. |
| 9200件 | に せん に ひゃっけん | ||
| やっぱり | yappari | still, again, as expected | |
| コレ | KORE | that, referring to the recipe (use of katakana to stress the word) | |
| ふわとろ | fuwatoru | soft and simmering Here again, a shortend for: ふわふわ [fuwafuwa] /soft, spongy/ とろとろ [torotoro] / simmering, fluffy / |
|
| 卵 | たまご | tamago | egg |
| の | no | {relation} | |
| 甘じょっぱい | あまじょっぱい | amajoppoi | sweet and sour/salty. Concatenation of: 甘 (あまい) [amai] /sweet (taste)/ しょっぱい [shoppoi] /salty, sour/ |
| 親子丼 | どんぶり | donburi | donburi, a dish based on a bowl of rice and some additional preparation |
Translation:
★★★ Hall of Fame recipe ★★★
9200 tsukurepo ★
THAT, as expected! A fluffy bowl of sweet and sour eggs *
Quite tricky to get it. But as I said it is interesting as it shows how Japanese people tend to invent new words everyday by creating shortends for set of words.
Ingredients
Now, let’s have a look at the ingredients:
材料 （1人分）
鶏肉（もも肉）・1/2枚
卵・2個
玉ねぎ・1/4個
●しょうゆ・大さじ1
●みりん・大さじ1
●酒・大さじ1/2
●砂糖・大さじ1/2
●水・80cc
●顆粒和風だし・小さじ1/3
| 材料 | ざいりょう | zairyo~ | ingredients, material |
| 人分 | ひとりぶん | hitoribun | portion for one person 分 here is portion and not minutes! |
| 鶏肉 | とりにく, けいにく | toriniku, ke~niku | chicken meat |
| もも肉 | ももにく | momo niku | leg meat, ham |
| 枚 | まい | mai | counter for flat objects |
| 個 | こ | ko | counter for small round objects |
| 玉ねぎ | たまねぎ | tamanegi | onion |
| x/y 2/3 (三分の二) |
y ぶん の x さん ぶん の に |
y bun no x san bun no ni |
x out of y parts 2 out of 3 parts |
| しょうゆ | sho~yu | soy sauce | |
| 大さじ | おおさじ | oosaji | tablespoon |
| みりん | mirin | rice vinegar | |
| 酒 | さけ | sake | sake |
| 砂糖 | さとう | sato~ | sugar |
| 水 | みず | mizu | water |
| 顆粒和風だし | かりゅう わふう だし | karyu~ wafu~ dashi | Japanese dashi granule Japanese soup stock made from fish and kelp |
| 小さじ | こさじ | kosaji | teaspoon |
Translation:
Ingredients (for one person):
1/2 chicken thigh
2 eggs
1/4 onion
● 1 tablespoon of soy sauce
● 1 tablespoon of mirin
● 1/2 tablespoon of sake
● 1/2 tablespoon of sugar
● 80cc of water
● 1/3 teaspoon of Japanese dashi granule
Nothing much complicated this time, but a good opportunity to review counters.
Let’s make it!
And now, let’s have a look at the cooking:
1 鍋に●の調味料と玉ねぎを入れて♪
2 強めの中火で2分煮る♪
3 一口大に切った鶏肉も加えて♪
4 中火で更に2～3分煮て鶏肉に火を通す♪
| 鍋 | なべ | nabe | saucepan |
| に | ni | {purpose} | |
| の | no | {relation} | |
| 調味料 | ちょうみりょう | chomiryo~ | seasoning, condiments |
| と | to | {and} | |
| を | o | {object} | |
| 入れて | いれて | irete | put in (conjunctive form) |
| 強め | つよめ | tsuyome | strengthened |
| 中火 | ちゅうび | chu~bi | medium flame |
| で | de | {by mean of} | |
| 分 | ふん | fun | minute |
| 煮る | にる | niru | to boil, to stew |
| 一口大 | ひとくち だい | hitokuchi dai | big as one mouthful |
| 切った | きった | kitta | to have cut |
| も | mo | also | |
| 加えて | くわえて | kuwaete | to add (conjunctive form) |
| 更に | さら に | sara ni | again, even more |
| 煮て | にて | nite | to boil, to stew (conjunctive form) |
| 火を通す | ひ を とおす | hi o toosu | to cook, to heat |
5 溶き卵の2/3を加えて♪
6 蓋をして弱火で２分♪
7 残りの溶き卵も加えて蓋をして強めの中火で10秒煮る♪
8 器に盛って出来上がり♪
| 溶き卵 | とき たまご | toki tamago | beaten egg |
| 蓋 | ふた | futa | cover, lid |
| して | shite | to do (conjunctive form) | |
| 弱火 | よわび | yowabi | low flame |
| 残り | のこり | nokori | remaining, left-over |
| 秒 | びょう | byo~ | second |
| 器 | うつわ | utsuwa | bowl, container |
| 盛って | もって | motte | to serve (conjunctive form) |
| 出来上がり | できあがり | dekiagari | completion, ready |
Translation:
1 Put seasoning and onions marked by a ● in a saucepan ♪
2 Cook for 2 minutes at a medium/high heat ♪
3 Then add the chicken cut into bite-sized portions ♪
4 Boil for another 2 to 3 minutes at medium heat to cook the chicken ♪
5 Add 2/3 of the beaten egg ♪
6 Cover with a lid and boil for 2 minutes at low heat ♪
7 Add the remaining beaten egg, cover with the lid and cook for 10 seconds at a medium/high heat ♪
8 Serve in a bowl, it’s ready! ♪
Important notes (for the ones willing to try the recipe):
– All of the ingredients (dashi, mirin, sake) can be found in local Japanese grocery stores.
– At step 1, onions must have been sliced.
– At step 8, the bowl shall have been preliminary filled with rice, and the chicken and egg preparation shall be poured over the rice.
So now, coming back to our Kanji time: any idea of why this dish is called oyakodon? Well, that’s because we have both the chicken (mother) and the egg (child) in the bowl. “Elementary, my dear Watson!”.
Alright. Here we are with this “lesson”. I hope again you enjoyed reading the article, and you will appreciate the dish if you try it. And do not hesitate to share your results on Twitter, Facebook or Google+!
Cheers
Stéphane
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