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Soft-boiled oyakodon ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 150g
onion : 1/8 piece
egg : 2 pieces
Trefoil : Appropriate amount
rice : 200g
(A) Water : 2 tbsp and 1/2 tbsp
(A) Mirin : 2 tablespoons
(A) It's white : 1 tablespoon
(A) Soy sauce : 1 tablespoon
Salad oil : About 1 teaspoon

Time required

20minutes

Procedure

1) Prepare 02:13
Cut the trefoil into appropriate size.
Slice the onion into thin slices.
2) Bake chicken thighs 02:32
Put chicken thighs from the skin in a hot pan, add salad oil, and bake on medium heat.
When the skin has a savory roast color, take it out and cut it into bite-sized pieces.
3) Make a warishita 04:25
Prepare a pan that fits in a bowl, add (A), add onions, and heat over high heat.
4) Finish 05:13
When the warishita boils and the onions start to cook a little, reduce the heat to low and add the chicken thighs in 2.
Increase the heat a little and heat.
Turn the lightly beaten egg in, cover and heat for about 1 minute.
Turn the lightly beaten egg, add the trefoil, cover and heat for about 50 seconds.
5) Serve 06:48
Serve rice in a bowl and put 4 on it.

Point

・ Trefoil is recommended because it has a good fragrance. If not, green onions can be used instead.
・ It is recommended to use a Teflon-treated pot or frying pan.
・ When chicken thighs are roasted from the skin, excess fat is produced. It also adds fragrance.
・ Adjust the onion heating time to your liking.
・ By putting the egg in two parts, it will be finished in a soft-boiled state.
・ If you like, you can also sprinkle shichimi pepper on it.