おでん（大根のおでん）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 30minutes
Oyakodon ｜ Naos Kitchen's recipe transcription
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Ingredients
- Chicken thigh : 1/2 sheet (120g)
- onion : 1/2 ball (70g)
- egg : 2 pieces
- Trefoil : 5g
- rice : 300g
- Salad oil : 1 tsp
- salt : Appropriate amount
- (A) Dashi : 60ml
- (A) Liquor : 30ml
- (A) Dark soy sauce : 30ml
- (A) Hon Mirin : 30ml
- (A) Sugar : 1 tablespoon
Time required
30minutes
Procedure
-
1)
Prepare chicken thighs
00:48
Remove excess streaks and fat from chicken thighs and make cuts on both sides with a knife.
Lightly sprinkle salt on the whole and season. -
2)
Bake chicken thighs
00:58
Bake chicken thighs in a frying pan that has been oiled and heated over high heat.
When it becomes brown, turn it over, bake for about 1 minute, and take it out once. Take the rough heat. -
3)
Get ready
01:24
Cut the trefoil into 2 cm wide combs and the onions into 1 cm wide combs.
Break the egg into a bowl and melt it lightly.
Cut the chicken into bite-sized pieces. -
4)
Boil under warishita
02:12
Put (A) in a small frying pan, add onions and simmer on low heat for 5 minutes.
Add bite-sized chicken, cover and simmer for 5 minutes.
Pour the beaten egg about 2/3 and heat for 2 minutes.
Pour in the remaining beaten egg, cover and turn off the heat and steam for 2 minutes.
Serve on top of rice served in a bowl and serve with trefoil.
Point
・ By removing excess streaks and fat from chicken thighs, the finish will be nice to the touch.
・ By baking the surface of chicken thighs in a frying pan, the aroma is added and it becomes even more delicious.
・ After pouring 1/3 of the beaten egg, steam it with preheating so that the egg is gently cooked and the finish is smooth.
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