Oyakodon - Chicken+Egg Rice
10.3 هزار بار بازدید -
6 ماه پیش
-
OYAKODON CHICKEN+EGG RICE [👇🏼RECIPE]This dish
OYAKODON CHICKEN+EGG RICE [👇🏼RECIPE]
This dish is one of my favourite dishes to order in a Japanese restaurant, and it’s also SO EASY to make at home! Takes 20 minutes, there’s no oil required, and only requires one pan to make!
Ingredients:
-6 boneless skinless chicken thighs {chopped into 1” chunks)
-1 yellow onion, sliced (stem to root)
-4 eggs (beaten lightly, not fully homogenized)
-1 tbsp sake (optional)
-parsley
-green onions
Sauce mixture:
-2/3 cup dashi (homemade or instant)
-2 tbsp mirin
-3 tbsp Tamari (I use San-J 25% less sodium Tamari)
-2 tsp honey
mix until honey is dissolved
Method:
-remove eggs from fridge first. Ideally, it is better to use room temperature eggs that chilled eggs.
-cut chicken thighs into chunks, and mix and marinade with sake. This will “clean” the chicken and remove any undesired flavours (optional)
-while chicken marinating, cut onions and prepare sauce mixture
-on medium heat, add onions to skillet and pour in sauce mixture. bring to a gentle bubbling simmer (about 3)
-add chicken to same pan, and cook through about (7-8 minutes)
-while chicken is cooking, beat eggs gently. It’s important not to overbeat the egss. When we add them to the pan, we want the cooked egg whites and yellows colours to be both equally visible. This adds a nice non-uniform look.
-once chicken is cooked through, add eggs equally throughout the whole pan, and cook. can cover to help steam cook
-serve over steamed rice!
-garnish with parsley/green onions! (optional)
Done!
This dish is one of my favourite dishes to order in a Japanese restaurant, and it’s also SO EASY to make at home! Takes 20 minutes, there’s no oil required, and only requires one pan to make!
Ingredients:
-6 boneless skinless chicken thighs {chopped into 1” chunks)
-1 yellow onion, sliced (stem to root)
-4 eggs (beaten lightly, not fully homogenized)
-1 tbsp sake (optional)
-parsley
-green onions
Sauce mixture:
-2/3 cup dashi (homemade or instant)
-2 tbsp mirin
-3 tbsp Tamari (I use San-J 25% less sodium Tamari)
-2 tsp honey
mix until honey is dissolved
Method:
-remove eggs from fridge first. Ideally, it is better to use room temperature eggs that chilled eggs.
-cut chicken thighs into chunks, and mix and marinade with sake. This will “clean” the chicken and remove any undesired flavours (optional)
-while chicken marinating, cut onions and prepare sauce mixture
-on medium heat, add onions to skillet and pour in sauce mixture. bring to a gentle bubbling simmer (about 3)
-add chicken to same pan, and cook through about (7-8 minutes)
-while chicken is cooking, beat eggs gently. It’s important not to overbeat the egss. When we add them to the pan, we want the cooked egg whites and yellows colours to be both equally visible. This adds a nice non-uniform look.
-once chicken is cooked through, add eggs equally throughout the whole pan, and cook. can cover to help steam cook
-serve over steamed rice!
-garnish with parsley/green onions! (optional)
Done!
6 ماه پیش
در تاریخ 1402/10/28 منتشر شده
است.
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