Quote:
Originally Posted by montsnmags
One of my favourite Japanese dishes I have had is oyakodon, but there have been two ways I've been served it: mostly raw egg, and cooked egg. I like the mostly raw version ("mostly", because the breaking of the egg into the hot dish slightly cooks it). In Perth, Australia, at a Japanese takeaway, I had the best oyakodon, with the Japanese chef coming out and asking me if the raw egg was okay, because he could cook it if I wanted.
And the raw egg is one of the best things about sukiyaki. 
Cheers,
Marc |
In the words of that famous philosopher and statesman, "Yuck!"
I too like oyakudonburi, but I prefer mine to have the egg cooked a bit. If the rice is REALLY hot, that would be enough, but rice kept warm from a rice cooker doesn't get if for me. Needs some pan time for me.
Strangely enough, when used for dipping sukiyaki, I don't mind it at all. Go figure?!?
Stitchawl