#Japanese food #Donburi

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.