I was first introduced to the deliciousness that is the oyakodon at a sleepover. My friend Y's mom made oyakodon for us for dinner. I was already full, but I took a bite and I knew I would eat it even if it meant bloating. It was that good.
I love the tender pieces of chicken hidden under the simmered sweet eggs, the soft onions that seem to melt in your mouth...add all of that over a bite of steamed rice and you get the warmth and simplicity of down to earth home cooking.
I think that's why I love Japanese food so much. It's amazing how savory dishes can also be sweet but not overpowering. There's this great balance of flavors and aromas that still hold their simplicity and add a lightness to Japanese food that is just so pleasing to the palate. Or maybe I'm just really obsessed, but I absolutely love the culture and the cuisine.
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| Forgot to photograph before consumption. I ate mine without rice. |
If you're going to make oyakodon, make sure to prepare ALL of the ingredients before turning on the stove. I
failed and burned the pan before I got everything ready--I really
don't know why--but I started over and then successfully made my
oyakodon :)
I love the onions the most. Next to the sweet egg, maybe the chicken, too. I love everything about this dish. But the soft, sweet onions have such a light texture and delicate crisp that, for me, really brings the oyakodon together.
