Have you ever been negged while waiting for a train? It’s a real bummer. But fear not! A steaming bowl of oyakodon can remedy any bad mood. Even just thinking about the golden, glistening pork in an episode of “Yuri!!! on Ice” leaves me wondering what I did to deserve such decadence.

Donburi is great and all, but oyakodon is where it’s at. The name translates to “parent-and-child bowl,” which I know sounds weird, but just trust me on this one. It’s chicken simmered in dashi with soy sauce, mirin, and whatever other flavors you want to throw in there. And don’t even get me started on how perfectly the runny yolk mixes with the chicken and rice. The origins may not be clear, but who cares when it tastes this good?

Now, I’m no cooking expert, so my first attempts at making oyakodon were, well, disastrous. I’d burn the chicken or overcook the eggs. The seasoning was either non-existent or overwhelming. And don’t even get me started on my liquid to filling ratio. But the beauty of oyakodon is that everything just works together, no ingredient hogging the spotlight. And while grabbing a bowl from a street vendor or restaurant is great, making it yourself is a series of tiny epiphanies – from the chicken’s tenderness to the satisfying chew of the rice, it all comes together in your kitchen.

There are plenty of recipes out there, but when it comes down to it, oyakodon is all about how it makes you feel. Your version might not look like mine, but that’s okay because it’s all delicious. And don’t be afraid to listen to your ingredients as they simmer away and let the aromas fill your home – your preferences may change with every attempt, but that’s what makes oyakodon yours. So why not try it out and become a master of your own “parent-and-child bowl”?

Serious News: nytimes