Oyakodon
Description
Oya (chicken) ko (egg) eaten over rice :)
lemmuh
材料
（4 servings）
boneless, skinless chicken thigh (cut into bite sized pieces)
200 g
yellow or Vidalia onion (sliced)
1/2 medium
4 large
■
For the broth:
1/2 cup
bonito broth powder
1 teaspoon
mirin
100 ml
sake
2 tablespoons
cane sugar
2 tablespoons
tamari soy sauce
4 tablespoons
frozen peas (garnish)
1/8 cup
作り方
-
-
1
-
Combine all the broth ingredients in a small Dutch oven.
-
-
-
2
-
Set to medium heat and bring to a boil.
-
-
-
3
-
Add onion and cook for 2 minutes.
-
-
-
4
-
Add chicken and cook until heated through.
-
-
-
5
-
Pour the eggs over the broth, cover and cook for 1 minute.
-
-
-
6
-
Sprinkle peas over the egg, then turn off the heat.
-
-
-
7
-
Cover and let it cook through the egg for about 1 minute.
-
-
-
8
-
Serve 1/4 portion each over a serving of rice.
-
コツ・ポイント
After adding the eggs into the broth, cover and cook half-way, then turn off the heat and steam it to make it fluffy!
このレシピの生い立ち
I use a high ratio of mirin to have a mellow sweetness in the broth. This oyakodon was my fathers' favorite dish. :)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
