It's now Spring Vacation... even though it's still randomly snowing outside!!!! brrr....
Sweet bean paste is put in the middle of the sugary mochi (rice ball) and then a salty pickled cherry blossom leaf is wrapped around the outside. You can only get these leaves during the cherry blossum season... so you see Sakura Mochi in almost every supermarket and convenient store now. It was surprisingly easy to make! and the salty leaf/sweet bean combo was deeeelish!
It was also surprisingly easy to cook. You just use this mini nabe funky style pan and fry up some onion, herbs, soy sauce, mirin and then add in the chicken... once its cooked you crack an egg over top and cover it for a minute before carefully pouring it on top of the rice.
We had a mini lunch party and ate our Oyako Donburi with some seaweed soup. YUM!!!