Oyako Pan - Washou - 16cm
A stainless steel oyako pan for cooking donburi rice bowl dishes at home. Compatible with both gas and induction cooktops. Made in Japan.
The WASHOU range takes its name from washoku (和食) - the Japanese word for traditional Japanese cuisine, recognised by UNESCO as an Intangible Cultural Heritage in 2013.
About donburi
Donburi (丼) refers to both the large bowl and the style of dish - various toppings simmered in a light, sweet-savoury sauce and served over steamed rice. It is one of the most everyday styles of Japanese home cooking: quick, satisfying, and built around simple, good ingredients. The oyako pan is the specific pan used to cook a single serving directly on the stovetop, with a vertical handle designed to tip the contents cleanly onto the rice below.
The most well-known donburi made in this pan is oyakodon - one of Japan's most beloved home-cooked dishes. Oyako (親子) means "parent and child," a reference to the two main ingredients: chicken and egg. Katsudon, another classic, uses a breaded pork cutlet in place of the chicken.
About the pan
The WASHOU pan is made entirely from stainless steel - rust-resistant, durable, and suitable for both gas and induction cooktops. The lid is stainless steel with a small steam vent to release excess moisture during cooking, keeping the sauce at the right consistency. The natural wood handle is set vertically, which is the traditional orientation for this type of pan, as it allows you to hold the pan steady while sliding the contents onto the rice bowl in one smooth motion. The wood knob on the lid matches the handle.
- Material: Stainless steel body and lid, natural wood handle and knob
- Diameter: 16cm
- Dimensions: 166 × 193 × 199mm
- Weight: approx. 302g
- Steam vent in lid
- Compatible with: conventional, gas and induction cooktops
- Made in Japan
Simple oyakodon recipe (serves 1)
- For the sauce, combine 100ml dashi stock, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar in the pan and bring to a gentle simmer.
- Add half a medium onion, thinly sliced, and cook for 2–3 minutes until softened. Add 100g chicken thigh, cut into bite-sized pieces, and simmer until just cooked through, about 4–5 minutes.
- Lightly beat 2 eggs and pour in a slow circular motion over the chicken. Cover with the lid and cook on low heat for 30–60 seconds, until the egg is just set but still slightly soft in the centre.
- Slide directly from the pan onto a bowl of steamed Japanese rice. Serve immediately.
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Wahei Freiz was established in 1951 in Tsubame-Sanjo, Niigata Prefecture - one of Japan's foremost centres of metal craftsmanship and cookware production. The company produces a wide range of kitchen tools across categories, combining traditional metalworking skill with considered, practical design. The name brings together wahei (和平), meaning peace and harmony, and freiz - a coined word the company created from "fresh days" — reflecting the spirit of good, everyday cooking.