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Using 240 Eggs a Day!? How to Make Japanese Oyakodon That Keeps Customers Coming Back"
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Comments
(5)MochiLover42
Anyone else think about the egg supply chain here? Like where does this place get 240 quality eggs daily?
TravelingTasteBud
Watching this makes me want to book a flight to Japan just for a bowl haha. The way the egg sets is pure perfection.
ChefKaito
I’ve tried making oyakodon at home but it never looks this glossy. What’s the secret? Is it the dashi ratio or something?
FoodieNinja88
240 eggs a day? That’s insane lol. I can barely crack two without shell pieces falling in.
RandomGuy321
Bro, my stomach growled so loud at 2am watching this. Now I’m craving oyakodon and I have zero ingredients lol.