A beloved Japanese comfort food, oyakodon, has been adapted into a fuss-free sandwich that assembles in just two minutes. The secret lies in a two-ingredient microwave omelet using eggs and mayonnaise. The idea comes from Spanish American chef Jose Andres.
Oyakodon is one of Japan's most beloved comfort foods: a rice bowl topped with tender pieces of chicken and a moist omelet. Its name translates to 'parent and child bowl,' referring to the chicken-and-egg combination.
Most home cooks note that oyakodon, while seemingly simple, can be tricky—the desired loose texture of the omelet, which almost slides around the bowl, is hard to achieve if the eggs are stirred too much.
The recipe below transforms the chicken-and-egg component of oyakodon into a fuss-free sandwich, assembled in just two minutes. The omelet is a two-ingredient microwaveable dish using eggs and mayonnaise, an idea picked up from Spanish American chef Jose Andres. This adaptation allows the classic flavors in a quick, portable form.