And ochazuke is all about soggyness...So here we have mackerel onigiri ochazuke ? And again one of the elites thinks poorly of a dish, like if it was some burger.
But his dish was also very common and way too simple by usual gourmet standards. Thing is, the more simple the dish, the more difficult it is to make it good and surprise people.
Regarding commoners dishes, bourguignon falls in that category too. It's only a question of how frequent it is in the region you live I guess.

Back to ochazuke, I like the version with raw fish on top (maguro for example) that changes color when you pour the hot liquid on it.