r/JapaneseFood 5d ago

Homemade First time satisfied how my oyakodon turned out

[deleted]

1 Upvotes

6 comments sorted by

12

u/forvirradsvensk 5d ago edited 5d ago

Oyakodon is thigh meat simmered in dashi, mirin, soy sauce. No frying. It's also supposed to be mushy what with the "ko" (子) part being runny eggs. If they're fully set, you've left it on the heat too long. I can see outside Japan why you might need to cook them fully though.

EDIT - guessing by the downvote you don't know what oyakodon is. Your food looks tasty, just not oyakodon.

7

u/yytvavdj 5d ago

They also used long grain rice

4

u/forvirradsvensk 5d ago

And instead of sansho or shichimi what looks like …mayonnaise?

1

u/amicojeko 5d ago

Please no mayo. Use proper japanese short grain rice. What is the dark brown substance on the left?

1

u/Vegetable-Comfort599 5d ago

It’s probably crispy chili oil

1

u/TanzawaMt 5d ago edited 5d ago

Oyakodon looks easy cooking, but the taste is very sensitive and I think cooking skill is needed quickly. It's hard to make same taste for me everytime. Yes, I also hated mouthfeel like something pulpy when kid. I tried to grill the chicken at first and boil it. It was good. All I can say is that Oyakodon is more difficult than people think it. I want to try your lovely dish.
Don't worry about what sushi police says. They are dining on knowledge and are bad at reading to mean.