The real Japanese recipe Oyakodon recipe 親子丼 Chicken and egg ball How to make Japanese food 1

☆ Hot pot version ☆
Japanese ☆Oyakodon ☆(for 1 person)
Chicken thigh ... 100g
Eggs ... 2 pieces
Trefoil ... Appropriate amount
Onion ... 1/4
A (Matching seasoning)
This soup stock ...a little 1g
Sugar ... 15g
Dark soy sauce ...18 g(1 tbsp)
Cooking sake ...15 g(1 tbsp)
How to make
1, First, break the egg and bring it to room temperature.
This is because it is hard to harden if it is too cold.
2. Put seasoning A in a bowl and mix.
3. Cut chicken thighs into 2 cm wide pieces and transfer them to a pan that is easy to eat and easy to cook.
☆ If you are worried about the smell of chicken, marbling (a cooking method that allows you to quickly pass through hot water).
Note → The taste of chicken is also lost, so please do it quickly here.
4. Place the sliced ​​onion over the chicken. Please note that if you place it directly in the pot, the water on the onion will evaporate.
Add seasoning 5, A.
6. Turn on the heat, cover and bring to a boil, then reduce the heat to low and let the onions drain.
7. When the chicken is cooked, sprinkle the egg on the whole, cover it and make it as firm as you like.
It depends on the pot and heat, but about 15 seconds is recommended.
* If the egg is not melted too much, the surface will be glossy and a little raw white meat will remain.
* If the egg is melted well, the surface will lose its luster to some extent, but it will be a oyakodon that you can feel the texture of the egg.
* If you don't like raw white meat, scoop the white meat chunks with chopsticks and mix them while chopping them into small pieces.
(How to bind eggs)
For the final finish with eggs, you can use a pot exclusively for Oyakodon, or you can make it all together with a one-handed pot.
* If you want to make them all at once, use a pot with a lid (whether it's a wooden lid or whatever)! (The lid is needed when steaming the eggs)
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