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30minutes
Cut chicken into bite-sized pieces, removing muscle, cartilage, excess skin and fat.
Slice the onion, cut the trefoil into easy-to-eat lengths, and lightly soak in water.
Put soup stock, dark soy sauce, and mirin in a pot and boil.
Set the pot of 3 to medium heat, add the chicken of 1 and simmer 5 to 6 times.
Break the eggs one by one.
Put chicken, soup stock, and onions simmered in 4 servings in another pan or frying pan and heat over medium heat. Turn 2/3 of the cracked egg into it, and use chopsticks to bring the cooked part from around the pot to the inside. Turn off the heat, sprinkle the remaining eggs, cover and wait for 1-2 minutes.
Sprinkle the trefoil on top of the rice that was served in the bowl.
・ By removing the muscle and cartilage of chicken, the mouthfeel will improve.
・ In addition to trefoil, small onions and chopped seaweed are also good colors.
・ The key to making a soft-boiled soft-boiled oyakodon is not to stir the eggs too much and add them in 2 to 3 portions.
・ Even if the onion is simmered with chicken, it tastes good.
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