Hi, I’m Francis, the host of this show "Cooking with
Dog. "First, let’s make the broth. Combine the soy sauce, mirin, dashi
stock and sugar. Stir to mix and dissolve the sugar. Add the chicken pieces to
the broth. The relatively thin slices of meat will cook easily and absorb the
seasoning well. Next, lightly beat the eggs. Avoid overmixing to create a soft
and silky texture. Now, separate every two layers of the onion. Then, cut them
into 1cm slices. You can also use the white part of a long green onion instead.
Add the onion to the chicken. Now, heat the pan on medium heat. And cover with
a lid. When the meat begins to turn white, flip it over. If you want to give
the dish a lighter flavor, use chicken breast or tenderloin instead of the
thigh. When the chicken is almost cooked, add the mitsuba parsley. Then,
distribute the beaten egg. By the way, a special pan called oyako nabe is often
used to make oyakodon but you can substitute a small pan. Cover again. Cook the
egg at least halfway through and then adjust the consistency to your taste. If
you’re unsure about the quality of your eggs, please find pasteurized eggs or
cook the egg completely. Place the ingredients onto a bowl of hot steamed rice.
Make a shallow hole in the center. And place the fresh egg yolk into it. We
recommend cooking the rice with slightly less water to enjoy the oyakodon since
it will absorb the remaining broth. You can also top with sansho pepper or
shredded nori seaweed to taste. Good luck in the kitchen!
Sourch:http://iam4you-kh.blogspot.com/
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