Bonus: this post comes complete with blurry pictures!
It’s been so long since I’ve cooked for myself. It’s been even longer since I’ve had some homestyle Japanese food. Rice bowls, or don, are really easy to make, consisting of huge dollops of rice and toppings/sauce that only require a few key ingredients. My favorite dish to make at home is oyakodon, which is composed of chicken, eggs, and onions in a slightly sweet sauce. As a side note, oyako means “mother and child.” Kinda disturbing, huh? But I’m the type of person who would get hungry after dissecting cadavers for a couple hours. This dish is right up my screwed up alley.
Anywho…I was feeling especially lazy tonight, so instead of cutting up some dark chicken meat, I decided to use ground turkey right out of the package. The sauce is made from dashi stock, soy sauce, sweet rice wine (mirin), and sugar.
The taste was spot on, but the texture of the ground meat just didn’t feel right. I don’t even think I can call it an oyakodon–it’s more like a bastardized version of the dish. Next time, I’ll try to not be so lazy and actually cut up some chicken thighs for the dish. Or maybe I’ll use canned chicken breast! Ha!
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