@@justonecookbook It was *perfect*!!! Really comforting for a winter's night. Really appreciate all of your hard work, I've been using your recipes for years now and it's lovely to see you still responding to people here or on your blog 🥰
@ thank you so much for your authentic recipes! I look forward to each one! Now, just do a recipe for authentic tonkotsu ramen. Last time I checked making it from scratch involved several days of bone broth and several dozen ingredients, some of which I’ve never heard of! Cheers!
I usually avoid mirin that has salt and other ingredients (so called mirin-like condiment or not “real” mirin) and stick to real mirin that is more like sweetened alcohol for the true effect.
I use the microwave to reheat this dish. You can also make the recipe without the egg. Then, reheat it in the pot and add the egg. This method maximizes the texture of the egg.🤗
Love your recipes - Seems like eggs would get overcooked this way - I tend to do the sauce, onions, chicken in a large pan then transfer 1 portion at a time to s small 8" pan where I add the eggs, green onions, and togarashi (humble gaijin who lived in Japan for 13yrs)
Thank you so much ❤️ oyakodon pans or similar pan size would be nice for individual egg customization (my family always have different preferences) so you can slide the finish dish over to the donburi right onto the bed of rice. I’m considering selling oyakodon pan at my store JOCgoods.com hopefully soon!
One of my all time favourites
Thanks for watching!
Literally all donburi are amazing
Thank you for watching! Yes 😋😋
Thank you for this recipe. My go to every time. Thanks for what you do.
I’m so glad you like it! 😄
I'm making this one for sure! Arigato Nami san!
Arigato for watching! Hope you like this recipe!
Very nice tasty yummy my dear friend 😋👌❤️🌹
I’m so glad you enjoyed it!
Yum! My favorite dish! I've used your recipe many times. It's so delicious!
Itsumo arigato~~~~!!! Thank you so much for trying my recipe all the time!! :)
i really love this!! :D been following your channel for awhile ❤
Thank you for following my channel 🥰🥰
Thanks Nami, another welcomed recipe!
Thank you for watching my video. I hope you enjoy!
I just made this a few days ago. So tasty!
Yaaaaaay!
いつも丁寧で分かりやすい調理動画を楽しみにしてます。美味しそう！明日は親子丼に決まり！
ありがとうございます！ 美味しくできるといいな。🤗
Nice, I was literally thinking about making oyakodon tonight and this just popped up in my recommendations! Thanks Nami :)
Same! I was just talking with a friend about making it yesterday.
Aww! Hope you enjoy this recipe tonight! Thanks for watching! 🥰🤗
Hope you give this recipe a try! 😃😃 ❤️❤️
@@justonecookbook It was *perfect*!!! Really comforting for a winter's night. Really appreciate all of your hard work, I've been using your recipes for years now and it's lovely to see you still responding to people here or on your blog 🥰
This is my fave Japanese dish and the first I tried other than sushi.
So happy to hear you like Oyakodon! 😃 Hope you give this recipe a try! Thanks so much for watching my video! ❤️
@ I have tried one of your earlier versions and it was delicious. I’m sure this one is just as awesome if not better.
Looks Delicious 🍲🍜🥢😋👍
Thank you!!!
And now I'm hungry
Haha thank you for watching!!!
I love how literal it is… mother child rice bowl… ruthless lol
LOL!! Thank you for watching my video!
@ thank you so much for your authentic recipes! I look forward to each one!
Now, just do a recipe for authentic tonkotsu ramen. Last time I checked making it from scratch involved several days of bone broth and several dozen ingredients, some of which I’ve never heard of!
Cheers!
SUGOIII!!! Looks OISHI!!!
Arigato!! Hope you like this recipe!
So aesthetic❤
Thank you so much 🥰🥰
@justonecookbook 😍
👍👍👍
Thanks for watching!
Yummy 😋 can you suggest a mirin or substitute, I bought the popular grocery store brand and it has a strong rocket fuel alcohol smell. Thank you
Here is mirin I use: www.justonecookbook.com/mirin/ I use Takara Mirin and Honraijun Hon Mirin depending on type of dishes I make. 😄
I usually avoid mirin that has salt and other ingredients (so called mirin-like condiment or not “real” mirin) and stick to real mirin that is more like sweetened alcohol for the true effect.
i’m still a little new to cooking the website says it can be stored for a bit but what about reheating? i heard it’s not entirely safe to reheat eggs
I use the microwave to reheat this dish. You can also make the recipe without the egg. Then, reheat it in the pot and add the egg. This method maximizes the texture of the egg.🤗
Very nice thank you
Thanks for watching my videos! Hope you enjoy my recipe!
@justonecookbook maybe I'll do it in the middle of the week
Thanks for sharing!😅
Thank you for watching!
Love your recipes - Seems like eggs would get overcooked this way - I tend to do the sauce, onions, chicken in a large pan then transfer 1 portion at a time to s small 8" pan where I add the eggs, green onions, and togarashi (humble gaijin who lived in Japan for 13yrs)
Thank you so much ❤️ oyakodon pans or similar pan size would be nice for individual egg customization (my family always have different preferences) so you can slide the finish dish over to the donburi right onto the bed of rice. I’m considering selling oyakodon pan at my store JOCgoods.com hopefully soon!
ネギより芹かなぁ・・・
それも良いですね。
Oya means parent. Ko means child. Parent and child. Chicken and egg!
💯💮 Yesss!
Just found your channel in my recommended feed , and I will subscribe to your channel 😊.
I will try this donburi recipe . ありがとうございま, なみ -さん !
Thank you for watching my video! I hope you love this dish! 🤗