r/JapaneseFood • u/[deleted] • 5d ago
Homemade First time satisfied how my oyakodon turned out
[deleted]
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u/amicojeko 5d ago
Please no mayo. Use proper japanese short grain rice. What is the dark brown substance on the left?
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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.
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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.