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Oyakodon ｜ Cooking researcher Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 120g
玉ねぎ : 1/4 piece (60g)
鰹節 : 3g
(A) Soy sauce : 大さじ1と小さじ1
(A) Mirin : 大さじ2と小さじ1
(A) Water : 大さじ2
(A) Ajinomoto : 3振り
Egg (for first-come-first-served basis) : 1 piece
Egg (for later entry) : 1 piece
Trefoil : Appropriate amount
ご飯 : 200g

Time required

30minutes

Procedure

1) Prepare for the trefoil 03:13
Cut the stem of the trefoil.
Lightly tear off the leaves.
Separate the stems and leaves.
2) Prepare the onions 03:39
Slice the onion fibers to cut them off.
3) Prepare chicken thighs 05:27
Cut chicken thighs into 3 equal parts.
Cut into small pieces.
4) 鰹節の下準備をする 06:19
鰹節を容器に入れ、電子レンジで40秒加熱する。
5) 鶏もも肉を焼く 06:45
Put the frying pan on medium heat and put it with the lenticel of 3 facing down.
The whole is not baked, but the skin is browned.
6) 煮る 07:53
5に2を入れる。
火を止め、(A)と4を手で揉んで粉状にして入れる。
一度沸かして弱火にし、玉ねぎが柔らかくなるまで煮る。
蓋をして2〜3分煮る。
玉ねぎを味見する。
弱火にして卵(先入用)を軽く溶いて入れ、蓋をして50秒煮る。
卵(後入用)を軽く溶き、箸に添わせながら入れる。
1の茎の部分を入れる。
蓋をして弱火で1〜2分煮る。
7) ご飯の準備をする 12:09
器にご飯を盛る。
8) 仕上げる 12:23
6に1の葉の部分を入れる。
9) 盛り付ける 12:38
7に8を乗せる。
生の三つ葉(分量外)を乗せる。

Point

・ The amount of chicken thigh may be replaced by half of chicken thigh and half of chicken breast.
・ Even if there is no trefoil, small green onions may be used instead.
・ In step 2, the texture is softened by cutting the onion fibers so that they are cut off.
・ If the same cutting board is used for cutting vegetables and meat, hygiene is not good.
・ Use a small frying pan.
・ When using cold rice, warm it in the microwave during step 5.
・ If you are concerned about the oil in the frying pan during step 5, wipe it off.
・ During step 6, the egg melts lightly enough to separate the white and yolk.
・ During step 6, taste the onions and check if they are soft.
・ In step 9, the egg whites will look better if they are piled up last.
・ It will be more delicious if you eat it with shichimi pepper.