Hi friends! Happy 2016! How are you faring and/or eating this week? I’ve been ping-ponging between something like I must consume the healthiest superfood in the world, my stomach is drowning in butter and please don’t make me go cold turkey, my stomach needs more butter. After a little of each (hi there, Sunday night’s delivery pizza), I think this oyakodon is, happily, somewhere in between — something to comfort my butter-addled belly but still good for it, too. Oyakodon is always what comes to mind when I think of healing comfort food. A custard-y chicken and egg rice bowl, it’s warm, gently simmered, soft and savory. I first had it in the depths of a Boston winter on a sniffly sick day; it was one of our favorite meals in Japan after a rainy morning. It’s a homey, simple back-to-basics meal that just makes you feel cozy and good after a marathon of holiday eating, and especially now that winter has finally landed in New York (and getting myself out the door in the morning is looking like this), I feel like it’s pretty much perfect for that hug-in-a-bowl, comforting-but-nourishing in-between.