Jingobe-jaya

eenomsiki

Do you know Oyakodon? Sometimes, when posting about meals cooked at home, after curry, Donburi (rice bowl dish) is what I often make. The sweet and salty Tsuyu base makes the flavor almost like a cheat code, and since it only requires slicing ingredients and simmering them, there's nothing more convenient than this one-pan dish from the East. - In Japanese restaurants, Donburi is as easily available as curry, but while Gyudon and Katsudon are easily accessible in Korea, Oyakodon is still a menu known only to those in the know. The base is still Tsuyu, but the unique thickness and savory taste of lightly undercooked eggs mixed with chicken are very attractive. - The naming of Donburi changes depending on what's put on top of the rice. Oyakodon's naming is quite unique and somewhat chilling. Gyudon means beef (牛) on rice (丼), Katsudon means cutlet (カツ) on rice, and Sakedon means salmon (サケ) on rice. Then what about Oyakodon? As you might have guessed from the chicken and egg, Oyako (親子) means parent and child. The meeting of chicken and egg, thus, gets named 'Parent Child Rice Bowl,' but despite the chilling interpretation, it seems to be accepted as a synonym among locals. It's like how we don’t explicitly unfold Sino-Korean words. Maybe a tragic name, but if it's delicious, that’s all that matters. - Let’s digress; this store is the old establishment located in the previously introduced Ohara area. Run by an elderly couple, it's not too salty and is located on the path to the bus stop back to the city, seeming to attract many people. A table set outside in autumn truly portrays a picturesque scene, so it would be good for those planning a trip to Kyoto soon to keep this in mind. ╱ 📍 Jingobe-jaya (Jingobe-jaya, 甚五兵衛茶屋) 🏷 17, Oharashorinincho, Sakyo Ward, Kyoto 🕰 Daily 10:00 - 17:00