Try undercooking the egg next time and use more dash/sauce, it’s supposed to be a wet dish.
FurTradingSeal
How did it taste? Did you like it? Usually in Japan, they’ll leave the egg pretty runny on top, with the bottom layer cooked just enough to barely hold it all together on top of the rice, although personally, I tend to cook just a bit longer than “authentic” oyakodon and don’t really mind that my eggs are a bit less runny than they should be.
For this dish, IMO, getting the seasonings right is the best place to start. What has worked for me is experimenting with using too much of each ingredient to see how it tastes, for example, with “too much” sugar, “too much” soy sauce, sake mirin and dashi, and also to remove certain ingredients, try making it without it, and get an idea for how each ingredient affects the overall taste that way. Get a sense for these adjustments at home, so when you go to Japan, you can compare and understand how the oyakodon you get there differs from how you make it. Getting past the seasonings, you can then look at how tender the meat is, how it’s garnished, what they did with the egg, and so forth. If you have a trip planned, then now is a great time to start getting into making Japanese food.
2 Comments
Try undercooking the egg next time and use more dash/sauce, it’s supposed to be a wet dish.
How did it taste? Did you like it? Usually in Japan, they’ll leave the egg pretty runny on top, with the bottom layer cooked just enough to barely hold it all together on top of the rice, although personally, I tend to cook just a bit longer than “authentic” oyakodon and don’t really mind that my eggs are a bit less runny than they should be.
For this dish, IMO, getting the seasonings right is the best place to start. What has worked for me is experimenting with using too much of each ingredient to see how it tastes, for example, with “too much” sugar, “too much” soy sauce, sake mirin and dashi, and also to remove certain ingredients, try making it without it, and get an idea for how each ingredient affects the overall taste that way. Get a sense for these adjustments at home, so when you go to Japan, you can compare and understand how the oyakodon you get there differs from how you make it. Getting past the seasonings, you can then look at how tender the meat is, how it’s garnished, what they did with the egg, and so forth. If you have a trip planned, then now is a great time to start getting into making Japanese food.