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Takano tofu oyakodon | Aoi's school lunch room / Recipe transcription of magic recipes to eat with children

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Aoi's cafeteria in Okinawa

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Ingredients

Rice : 1.5 to 2 go
高野豆腐 : 30g
鶏もも肉（皮なし） : 100g
にんじん : 5 cm (50 g)
玉ねぎ : 1/3個
油 : 大さじ1/2
(A) Sugar : 大さじ1
(A) Soy sauce : 大さじ2/3
(A) Salt : 少々
だし汁 : 200cc
卵 : 2個
グリーンピース : 大さじ1

Time required

20minutes

Procedure

1) Cut the ingredients 02:12
Rehydrate Koya tofu with lukewarm water.
Cut the carrots into ginkgo, core the onions and slice them in half length.
Cut chicken thighs into 1 cm squares with scissors.
Drain the returned Koya tofu and cut into 1 cm squares.
2) Boil the ingredients 04:33
Put oil in a pan and heat it.
Add carrots and onions and fry on medium heat for 5 minutes, then add chicken thighs and fry.
Add soup stock, Koya tofu, and seasoning (A), and simmer on low heat for 10 minutes.
3) Finish 06:38
Add beaten egg and green peas and cook well.
Serve on rice and complete.

Point

・ Amount for 2 adults and 1 child over 3 years old.
・ Chicken thighs with skin may be used.
・ You can use either frozen or canned green peas.
・ Stir-fry onions and carrots to make them delicious.
・ Cook the eggs well.
・ The nutritional value of Koya-dofu is higher than that of chicken alone.