Donburi

[Kuma]

I just bought a pan today today so I can make Oyakodon or Tanindon. Now I need someone to tell me their favourite recipe so I can make it properly !

Our local Hot Dollar shops are now getting a wide variety of stuff which looks like it's straight from the 100 Yen shop!

Pics below of the booty !

[Hiroyuki]

Kuma: Check out this post of mine. There you will see the right pan for oyako don. Unfortunately, yours is a medamayaki (sunny side up) pan.

[Kuma]

Darn it !

well, I might see if I can make it using the wrong pan !

That's what happens when you don't look closely at the pictures on the label

[torakris]

Your new pan should work fine, I rarely use the "proper" pan for anything I make and you would never know from the results. I have used a similar pan (a small frypan) to make oyakodon and just last week used it for a katsu-ni (tonkatsu simmered in broth with an egg).

Just be mindful of the warnings on the pan to only use it over low heat.

[Hiroyuki]

Yes, I know, any shallow pan should work fine, but Kuma has to find a lid that fits the pan if he wants to make oyakodon in an authentic way.

[Kuma]

I've found a small glass lid that's just the right size. Yay.

...and thanks for the heads-up about the temperature.

Edited February 22, 2009 by Kuma (log)