作法
- 把蛋打入碗中，用筷子拍開三到四下——應仍可見白色與橘色的長條紋路。打太散是親子丼最常見的錯誤。
- 在小平底鍋或專用親子丼鍋（圓形單柄）中混合高湯、醬油、味醂、清酒和糖。中火煮至微滾。
- 加入洋蔥片。煮三分鐘至軟透並吸收湯汁。雞肉鋪一層放入，慢煮五分鐘至剛熟。
- 湯保持微滾，把三分之二的蛋液螺旋狀澆在雞肉上。蓋上三十秒——底部應凝固，頂部應仍光亮濕潤。
- 把剩餘蛋液澆上，放入鴨兒芹。蓋十秒後離火。蛋應剛剛凝固——餘溫會完成熟成。
- 把整鍋一氣呵成滑到一碗熱飯上。立刻吃——每多等一分鐘蛋就更熟，質地會改變。東京典型午餐櫃檯點完六分鐘後就會送上。
Common questions
Can 親子丼 be made ahead?
親子丼 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 親子丼 spicy?
親子丼 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 親子丼 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 親子丼 to make at home?
親子丼 is approachable for a home cook with basic stove skills — total time about 22 minutes, no special technique required.
Can 親子丼 be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
親子丼於1760年開業的東京餐廳「玉ひで」發明，至今仍由同一家族經營。「親子」之名指雞肉和蛋同碗。剛凝固、近乎流動的蛋是正確烹調的標誌——日本人把全熟蛋視為廚師心急的表現。鴨兒芹（日式香芹）是默默重要的鮮綠頂飾，平衡鹹香濃郁。
