Hi, I'm Francis, the host of this show "Cooking with
Dog. "Let's prepare the ingredients for Oyakodon. Cut the boneless chicken
thigh (75g) into one inch pieces. Next, Slice the onion into quarter inch
slices. Cut the mitsuba parsley into one inch pieces. Crack 2 eggs in a bowl.
Break up the egg white with chopsticks to help it distribute evenly and then
lightly beat the eggs. Be careful not to
over-beat the eggs otherwise the silky texture will be lost. Let's make the
Oyakodon. Dissolve the stock powder in the water and pour the dashi stock
(40~50ml) into a pan. Add the sake (1/2 tbsp), mirin (1/2 tbsp), sugar (1/2
tbsp) and soy sauce (1 tbsp) to the stock. Lightly stir the mixture and turn on
the burner. Add the onion slices and distribute evenly with the chopsticks.
Cover with a lid and simmer for 2 to 3 minutes. Add the chicken pieces and
cover again. When the chicken is almost cooked, flip them over with the
chopsticks. Cook the chicken completely and gradually pour two thirds of the
beaten egg into the pan. Distribute the egg evenly and cover. Simmer for about
10 seconds, remove the lid and pour the remaining egg onto the mixture.
Sprinkle on the mitsuba parsley, cover and quickly turn off the burner. Allow
to sit for about 15 seconds and then place the chicken egg-drop mixture onto
the piping hot steamed rice (200g). Oyakodon literally means
"parent-and-child donburi" as it contains chicken and eggs. This is a
simple and delicious recipe so you should definitely try it out. The pan we
used in the show is called “Oyako-nabe” but you can substitute a small pan for
it. Good luck in the kitchen!
Sourch:http://iam4you-kh.blogspot.com/
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