First Post :D Teriyaki Boy!

Okay, let's get down to business!

I'll start with some foods I've eaten in the Philippines. Actually, I seldom eat in Japanese restaurants because they're expensive. Haha. So I usually eat in Teriyaki Boy which is kinda close to where I live :D

First up: OYAKODON! :)

So basically, this is a donburi. Well, donburis are pretty much "rice topping" meals. When I went to Japan, I learned that "oyakodon" 親子丼 means "parent-and-child" maybe because the dish has chicken and egg. Since chickens come from eggs (Which came first: the chicken or the egg?), maybe that's why they call it parent (chicken) and child (egg). :D

So from what I gather, Teriyaki Boy oyakodon is actually made of chicken, egg and onions. There's also some sort of sweet soy sauce or something mixed in, which I like. According to Wikipedia, the sauce actually differs according to the season and the region. Well, in the Philippines, Teriyaki Boy oyakodon tastes the same the whole year round. Haha.

Aside from that, I also like Teriyaki Boy's Tofu Steak.

Come to think of it, I don't think it's "authentic" Japanese as I didn't really see this dish in Japan but it's good, nonetheless. Tofu, beef, onions and sauce :D Yummy!

I also like Teriyaki Boy's rolls. I'm including them not because they're Japanese food (as Japanese don't really have rolls) but because I'm quite fond of them :D

 Philly cheesesteak roll right here, by the menu! I also actually loved their Teriyaki Boy Chicken Roll or something like that but I think it was discontinued :( It was coated in tempura flakes or something and it was really yummy!

Lastly, I also like Teriyaki Boy's Agedashi Tofu! According to Wikipedia, Agedashi tofu (or agedashi dofu, 揚げ出し豆腐 Agedashi dōfu, often shortened to age tofu or age dofu) is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyubroth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped negi (a type of spring onion), grated daikon or katsuobushi also known as bonito flakes(dried fish) are sprinkled on top.

I don't think Teriyaki Boy follows that definition as, first of all, their Agedashi tofu is not cubed. Haha. But it's pretty tasty, if not authentic. 

*Obviously, I am a fan of tofu. 

Anyway, that's it for Teriyaki Boy stuff :D