A domburi which was entered in the main game of the 4th Local Domburi Competition
Oyako Domburi of Nagoya Cochin
The rich flavor of Nagoya cochin (chicken), bonito stock and blended brown and white rice are used for this splendid oyako domburi. The technique of the chef is extremely important when cooking the eggs! The domburi cleared the preliminary of the 4th Local Domburi Competition, which coincided with the Travel Fair Japan 2012 event held in Ikebukuro in November 2012.