Oyakodon with a tomato twist

I’m surprised to discover that I’ve never written about おやこどん (oyakodon) on this blog. The name means “parent-and-child,” meaning chicken and egg…served over rice!

You can see traditional oyakodon being made in this video. It’s definitely a classic dish, and best cooked in a special copper pot.

Yusuke, though, took a tomato twist with fresh specimens from our CSA basket.

He began by sautéing white onions, pork, fresh chili pepper (from the basket)—about 5 cm worth—in a bit of oil. [He had to opt for pig-meat instead of chicken since we didn’t have any, so it wasn’t technically おやこどん. I, of course, picked it out.]

After it was cooked, he added chopped fresh tomatoes and glorious sweet tomatillos. After about 30 seconds, he added めんつゆ (mentsuyu) aka soba sauce and some water.

Next, he poured eggs on top in a circular pattern. He covered it to simmer until lightly cooked. The consistency is supposed to be a bit runny.

Served over rice!

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