What about this topping?

Do you all like Oyakodon? And do you like putting wasabi on Oyakodon?

Donburi chain Nakau launched its "Wasabi Mayo Oyakodon" on October 28th.

Starts October 28th

Wait, wasabi mayo on Oyakodon? How is that?

Nabeko, who loves both Oyakodon and wasabi, was curious and immediately gave it a try.

Trying Nakau's Intriguing New "Wasabi Mayo Oyakodon"

Speaking of Nakau, Oyakodon is their signature dish. Made with "specialty eggs," it has a slightly darker color, and that fluffy, gooey, half-cooked texture is just perfect. Whenever I crave Oyakodon, I almost always rush to Nakau.

▲Wasabi Mayo Oyakodon (Regular size 640 yen)

Here's the actual dish. Onion slices are scattered over the Oyakodon, and a thinly greenish sauce is drizzled on top. This is the "Wasabi Mayo," made with authentic wasabi.

The price for a regular size is 640 yen, a 160 yen difference from the normal Oyakodon (regular size 480 yen). Small, large rice, and extra-large sizes are also available.

Faintly green

By the way, while the poster photo shows mitsuba (Japanese parsley), the dish I received happened to be missing it.

Well then, let's eat!

Taking a bite... for a moment, a sharp sting!

A proper wasabi 'sting'

The moment it enters your mouth, the refreshing spiciness characteristic of wasabi hits your nose. While it's mellowed by the mayonnaise, the wasabi's kick is stronger than I expected.

Oyakodon's Flavor Prevails After the Initial Sting

This sharp spiciness in Oyakodon is surprising! But before you know it, the umami of the Oyakodon's dashi, the sweetness of the egg, and the richness of the chicken follow.

The Oyakodon's mellow flavor quickly envelops and smooths over the wasabi's spiciness.

Oyakodon's mellowness overcomes the spiciness

Oh wow! What I thought after eating it was, "It's unexpected, but not bad." The refreshing spiciness of the wasabi hits intensely for a moment, and then the umami of the Oyakodon sweeps everything away. It's a slightly different nuance from the usual Oyakodon. Also, the crisp texture of the onion slices is pleasant, making it enjoyable to eat. I really like crunchy textures.

Mixing it in seems good

From Nabeko's perspective, I recommend mixing the wasabi mayo throughout the entire Oyakodon before eating.

If you eat it as is, the wasabi's spiciness passes quickly, but by mixing it in, the spiciness dissolves throughout, and I feel like I can enjoy the wasabi flavor a bit longer. Since I originally like the flavor of wasabi, I found it quite interesting, thinking, "Oh, this kind of combination works too!"

However, if you ask me if wasabi mayo is a necessary combination for Oyakodon... well, I'm not so sure (laughs).

Nevertheless, it's quite a challenging dish that aims to expand the possibilities of Oyakodon.

New Oyakodon Dishes One After Another!

Furthermore, Nakau also launched the "Shibikara Mala Oyakodon" on the same day, October 28th. This dish features crispy shredded green onions topped with a mala sauce made from seven types of spices, including chili peppers, star anise, and sansho pepper. The price is the same as the "Wasabi Mayo Oyakodon," at 640 yen for a regular size.

Additionally, the "Toro~ri Cheese Oyakodon" appeared on September 30th, indicating that Nakau's Oyakodon menu is becoming richer with various arrangements.

If there's anyone who likes Nakau's Oyakodon but was starting to feel it was getting a bit too routine (?), trying out these unique variations might be a good idea.

All prices in the article include tax.

♪Mogumogu videos now streaming♪ The YouTube channel "Donburi Channel," brought to you by ASCII Gourmet, delivers intriguing gourmet information.

▲A slightly unusual Halloween Donburi♪