r/JapaneseFood • u/Altrebelle • 18h ago

Photo Oyakudon

Post image

When you don't have the "special" pan to slide the chicken/egg sauce mixture on...you do what you can at home.

I left the egg on a little longer tonight. I'm glad to have learned how to do this when I did. Also, having your own egg suppliers (the flock in the backyard) makes the generous use of eggs easier to stomach

15 Upvotes

86% Upvoted

8 comments sorted by

15

u/ElectricalMeeting788 13h ago

That looks very uishii.

-4

u/TheBlackFatCat 9h ago

*oishii

8

u/Techhead7890 9h ago

That's the joke, OP mispelled the ko in the dish name as "oya ku" in their title

5

u/TheBlackFatCat 9h ago

Flew right over me

9

u/Lonely_Ebb_5764 10h ago

*oyako

2

u/Altrebelle 7h ago

thnx😅

2

u/pushdose 1h ago

I made some last night too! I used left over roast chicken and just gently warmed it in the sauce. Came out great. yummy

1

u/Altrebelle 34m ago

I use leftover roast chicken in curries all the time!! Good idea using it for oyakodon!