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  • Easy Japanese Home Cooking for Non-Chefs! -Part 5-

Easy Japanese Home Cooking for Non-Chefs! -Part 5-

  • 29 Aug 2020
  • 5:00 PM - 6:30 PM
  • Online
  • 64


Registration is closed

Easy Japanese Home Cooking

for the Non-Chefs!

Saturday, August 29, 2020  (Oyakodon)

5:00 - 6:30 PM

$10 JSB Members / $15 Non-members

Hosted online via Zoom

(you will be sent the ingredient list a few days before the event)

Oyakodon (親子丼), meaning "parent-child rice bowl," is a Japanese soul food that is often served at many fast-food lunch spots. It is made of chicken (the "parent"), eggs (the "child"), and onion, cooked in a dashi and soy-sauce broth served over rice.

Oyakodon originated in a shop specializing in chicken in Nihonbashi, Tokyo around 1890, and has since become a long-time favorite at restaurants and at home. There is also a seafood variation of the dish that uses salmon and ikura (salmon roe) instead of chicken and eggs.

Be sure to bring your appetites for this next installment of our Easy Japanese Home Cooking series! We hope you can join us as we teach our recipe for this tasty comfort food!

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