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

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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. 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. 2) Melt the egg 01:12

    Insert the egg into a bowl and melt it for about 70-80%.

  3. 3) Make a warishita 01:35

    Put (A) in a bowl and mix.

  4. 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. 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. 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. 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.

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