A Rice Bowl Concerto of Deep-Flavored Satokko Free Range Chicken, Rich Orange Eggs & Carefully Selected Rice!

I heard that they serve the oyakodon (chicken and egg on rice) that won top prize at Japan’s national rice bowl grand prix in 2014, so I came to try it and write this article about the experience!

Mugen is a restaurant that specializes in cuisine created using Satokko free-range chicken, a famous Kagoshima prefecture brand.

 

 

 

As you enter the shop, you can see the golden prize crystal on display.

And this is their famous oyakodon.

Worthy of the “golden prize”, it’s truly a rice bowl glowing in gold.

 

As mentioned, they use Satokko free-range chicken, which is known for its sweet-flavored fats, Oita prefecture grown, rich-flavored “orange eggs”, and rice that is a blend of the Hinohikari and Awaminori varieties.

With flavors by which the owner was charmed, all the ingredients are absolute gems.

The mixed soup stock made with bonito and konbu seaweed, as well as Mugen’s special mixed sauce, brings all the strong flavored ingredients together.

You can see the owner’s meticulousness in the way the dish is prepared. The Mugen style is that while making the “top” of the rice bowl, first only the whites are added and heated together with the soup stock and chicken, only later is the yolk laid on top of the dish. By doing this, the flavors mix well with the whites and the yolk doesn’t harden and become dry, which is why Mugen’s oyakodon is so soft.

However, to ensure it doesn’t become sticky, the rice is cooked a bit hard. The dish also allows you to enjoy the difference between the textures characteristic of rice blends.

This can only be delicious!!

It’s a bowlful that we recommend trying by all means.

Mugen serves other dishes you should try, too. One that we recommend is Satokko free-range chicken sashimi.

 

Eating it with salt, you understand well the sweetness and deep-flavor of the fatty Satokko free-range chicken.

If you try it with the slightly thick, sweet sashimi soy sauce mixed with sweet potato, it leaves a sweet, rich aftertaste.

This is how the marriage of free-range chicken and sake looks.

There are plenty of other dishes that allow you to enjoy Satokko, such as magma stone fried shabu-shabu and sukiyaki.

This kind of restaurant is hard to find!

If you visit Tokushima, do come by and try it out! You won’t be disappointed.

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Mugen Restaurant (specialized in free-range chicken cuisine)

Address: 1-33 (Maruhira Building 1st floor) Takajomachi, Tokushima city, Tokushima prefecture
Tel: 088-679-6848
Open 17:00-24:00
Closed: Mondays, 3rd Tuesday of the month
Prices: Oyakodon JPY780
http://tabelog.com/tokushima/A3601/A360101/36003961/ (Japanese)

Setouchi Finder Photo-writer: Daisuke Chiba

 

 

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Daisuke Chiba

Daisuke Chiba

Daisuke Chiba / Photo-writer I was born in 1985 in Miyoshi City, Tokushima Prefecture, and now live in Tokushima City. After graduating university, I worked at a publishing company as an editor for various mooks, and in April 2014 I went freelance. I work as a photographer, copy-writer and editor, but also do product development and other stuff as well. If anyone needs me, I can do anything! Except, in spite of my being from Tokushima, dancing - I’m really bad at dancing Awa Odori!

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