The key ingredient is "Obodare." Tender gyusuji and Onsentamago in the best harmony.
"Gyusujiontamadon" is a kind of rice bowl with simmered tender gyusuji and creamy Onsentamago put on rice. Gyusuji is cooked by simmering in a special sauce for six hours, and the eggs are carefully selected from the local producers. The key ingredient is a special sauce of oboya called "Obodare" which is made of apple, chilies, sesame seeds and shoyu with lots of love and time put into it. This rice bowl creates great harmony of the sauce, gyusuji and onsentamago in a bowl.