CookPal AI
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Kyoto-style Oyakodon

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Main

    • 🍚 4 bowls cooked rice (600g)
    • 🍗 2 chicken thighs (500g)
    • 🥚 4 eggs
    • 🧅 2 Kujo green onions
    • Pinch of sansho pepper

  • Seasoning

    • 💧 320cc water
    • 2/3 tsp Japanese dashi powder
    • 4 tbsp mirin
    • 🍬 1 tbsp sugar
    • 4 tbsp light soy sauce

ÉTAPES

1

Cut chicken thighs into bite-sized pieces.

2

Prepare Kujo green onions: slice one into small rounds and the other into diagonal slices (2–3mm thick). Beat eggs in a bowl.

3

In a frying pan, bring the seasoning mixture (water, dashi powder, mirin, sugar, soy sauce) to a boil. Add chicken and diagonal-cut green onions, cover, and simmer over medium-low heat for 4–5 minutes until cooked.

4

Pour beaten eggs into the pan, cover again, and cook until eggs are semi-set. Remove from heat.

5

Serve cooked mixture over bowls of rice, garnish with sliced green onions, and sprinkle sansho pepper to taste.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh Kujo green onions for authentic flavor.Adjust egg consistency based on personal preference.Sansho pepper adds a unique aromatic touch; use sparingly.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.