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Oyakodon ｜ CHEF'S LABO Transcription of professional taste recipes that can be done at home

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CHEF'S LABO 自宅で出来るプロの味

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Ingredients

Chicken thigh : 150g
玉ねぎ : 1/2個（60g）
生姜 : 5g
卵 : 2個
（A）水 : 50ml
（A）砂糖 : 小さじ1
（A）醤油 : 小さじ4
（A）酒 : 小さじ2
（A）みりん : 小さじ1
（A）昆布 : 1g
サラダ油 : 適量
塩 : ひとつまみ

Time required

40minutes

Procedure

1) Cut the ingredients 00:08
Cut chicken thighs into 1-2 cm squares.
Cut the onion into 1 cm wide pieces and loosen them.
Finely chop the ginger.
2) Melt the egg 01:12
Insert the egg into a bowl and melt it for about 70-80%.
3) Make a warishita 01:35
Put (A) in a bowl and mix.
4) 割り下に鶏肉を漬ける 01:57
割り下に鶏もも肉を加えて混ぜ、30～40分漬ける。
5) 生姜と玉ねぎを炒める 02:11
フライパンにサラダ油をひいて弱火にかけ、生姜を入れて数分置く。
生姜の香りが出てきたら玉ねぎと塩を加え、中火で3～4分炒める。
6) フライパンを冷ます 02:56
玉ねぎが軽く柔らかくなったら火から外し、5～6分フライパンを冷ます。
7) Add chicken and eggs 03:13
Add chicken and warishita to the frying pan of 6 and simmer on low heat for 7 to 8 minutes.
Take out the kelp, set it to medium heat, add eggs and heat it until it is half-ripened.

Point

・ If you cut chicken thighs into small pieces, the taste will easily penetrate into the inside.
・ By frying ginger and onions first, the scent of ginger can be added to the onions.
・ Since the umami of kelp is most extracted at around 60 ℃, it is recommended to heat it slowly.
・ Be careful not to overheat the eggs.