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Bonjiri Don ｜ kattyanneru / Katchanneru's recipe transcription

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kattyanneru

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Ingredients

Chicken : 500g
(A) Salty soy sauce : 3 tbsp
(A) Cooking sake : 3 tbsp
(A) Mirin : 3 tbsp
(A) Sugar : 1 tbsp and 1/2 tbsp
卵黄 : 1個
紅しょうが : 適量

Time required

30minutes

Procedure

1) Prepare 01:00
Remove the bonjiri oil jar and bones and cut in half.
Remove bonji hair with tweezers or a kitchen knife.
2) stir fry 02:50
Fry the chicken in a frying pan without oiling.
A lot of oil will come out, so fry the chicken like frying, and when it gets brown, drain the oil and take out the chicken.
3) Flavor 03:49
Put (A) in an empty frying pan and simmer until thickened, then add 2 and simmer on high heat until the water is removed.
4) 盛り付ける 05:07
Pour rice into a bowl, put chicken on it, put egg yolk in the center, and pickled ginger on the edge.

Point

・ The yellow part of the chicken is called Aburatsubo, and it has an odor, so it is common to remove it before cooking. In that case, make a notch along the bone and then peel it off by hand to remove it cleanly.
・ Don't throw away the bones of the chicken, but use it to make soup stock.
・ Chicken oil produced when stir-frying bonjiri can be used for stir-fried vegetables and fried rice. A lot of oil comes out from the chicken, but if you drain the oil well and entangle it with the sauce, it will not taste harsh.
・ Unprepared chicken is sold at supermarkets at low prices, so it is easy to use.
・ Red pickled ginger reduces greasiness.
・ It is delicious even if you add your favorite vegetables and eat it.