はさみ焼き（餃子の皮のはさみ焼き）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
#Japanese food
#Donburi
#Egg dish
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
Oyakodon ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- Chicken thigh : 250g
- onion : 1/2 piece
- Trefoil : Appropriate amount
- Dashi soup : 80ml
- Dark soy sauce : 2 tablespoons
- sweet sake : 60ml
- egg : Four
Time required
30minutes
Procedure
-
1)
Prepare chicken
00:23
Cut chicken into bite-sized pieces, removing muscle, cartilage, excess skin and fat.
-
2)
Cut onions and trefoil
00:55
Slice the onion, cut the trefoil into easy-to-eat lengths, and lightly soak in water.
-
3)
Make a combined seasoning
01:50
Put soup stock, dark soy sauce, and mirin in a pot and boil.
-
4)
Boil chicken with seasoning
02:43
Set the pot of 3 to medium heat, add the chicken of 1 and simmer 5 to 6 times.
-
5)
Make oyakodon for one person at a time
03:59
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. -
6)
Serve
05:28
Sprinkle the trefoil on top of the rice that was served in the bowl.
Point
・ 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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