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Rice bowl (chicken minced meat oyakodon) | Hisako Okuzono's daily recipe [Home Cooking Expert Official Channel] Recipe transcription

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

minced chicken : 150g
(A)醤油 : 大さじ2
(A)みりん : 大さじ2
(A)水 : 大さじ2
(A)砂糖 : 小さじ1
(A)しょうが : 1片
玉ねぎ : 1/2個
水 : 100ml
卵 : 2個
鰹節 : 4g
ご飯 : 適量

Time required

20minutes

Procedure

1) prepare the onions 01:22
Cut the onion core into triangles and thinly slice along the fibers.
2) prepare the rice 02:19
Arrange the rice in a bowl, spread out the dried bonito flakes and top with the rice.
3) prepare the eggs 03:14
Crack the eggs into a container and whisk.
4) 加熱する 03:45
Add ground chicken and (A) to the frying pan.
Heat over the heat, stirring with a wooden spoon.
Add water and onions.
Cover and heat for about 3 minutes.
Add 2/3 of 3, cover and heat.
Once the eggs are cooked, turn off the heat.
Add the remaining eggs.
5) 盛り付ける 07:40
2の上に4を盛り付ける。
三つ葉(分量外)を添えて完成。

Point

・Eggs can be beaten any way you like.
・Put the minced chicken in the frying pan before heating and gradually raise the temperature until it becomes minced.
・Grate the ginger and add it.
・In step 4, add water and onions, then heat until the onions reach your desired consistency.
・In step 4, cook the eggs in the residual heat until they reach your desired hardness.
・Add mitsuba leaves (not listed) as desired.
・It is recommended to finish eating with powdered sansho pepper.