madebyyouandi
Senior Member
- Joined
- 21 Apr 2021
- Local time
- 12:18 AM
- Messages
- 323
- Location
- yokohama, japan
- Website
- www.youtube.com
I'm making a YouTube video this week on Oyakodon (oya = parent, ko= child, don=rice bowl) or Chicken and Egg over rice. I made (and ate) five today. As I was doing it, I wondered how I could change it to make it "American" but still keep the concept: Boiling/Poaching meat with egg and serving it over rice. I was wondering how to American-ize the flavors and wondered if any of you had any idea, humorous or serious.
The dish is flavored with dashi, soy sauce, and mirin (and/or sugar and sake).
Off hand I was thinking Chicken and Bacon, dashi, mirpoix or
Chicken, bacon, beef broth, mirpoix.
Any thoughts on what flavor profile or ingredients can "American-ize" a dish? It doesn't have to be just about this dish. I'm curious what the "American" flavor profile/ingredient list means to you.
The dish is flavored with dashi, soy sauce, and mirin (and/or sugar and sake).
Off hand I was thinking Chicken and Bacon, dashi, mirpoix or
Chicken, bacon, beef broth, mirpoix.
Any thoughts on what flavor profile or ingredients can "American-ize" a dish? It doesn't have to be just about this dish. I'm curious what the "American" flavor profile/ingredient list means to you.