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Chicken and Egg Rice Bowl (Oyakodon)

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 60 Min
  • 1 Porzioni
  • $5

INGREDIENTI

  • Main Ingredients

    • 🍗 130g chicken thigh
    • 🧅 1/4 onion
    • 🧅 1/4 green onion
    • 🥚 1 egg
    • 🍚 1 serving of cooked rice

  • Seasonings

    • 150ml kombu broth
    • 1 tbsp soy sauce
    • 1 tbsp mirin
    • 0.5 tbsp oligosaccharide
    • A small amount of cooking oil

PASSI

1

Rinse the chicken thigh in clean water, trim off excess fat and skin, and soak in milk for 20 minutes to remove any odor.

2

Prepare kombu broth by soaking kombu in water for 10 minutes.

3

Slice the onion and green onion.

4

Beat the egg in a bowl.

5

Mix the kombu broth, soy sauce, mirin, and oligosaccharide to create the seasoning sauce.

6

Remove the chicken from milk, pat dry with a paper towel, and cut into bite-sized pieces.

7

Heat a pan with a small amount of oil and cook the chicken until golden brown.

8

Add the onion and green onion to the pan and sauté until they turn golden.

9

Pour the seasoning sauce into the pan and simmer for 5 minutes.

10

Reduce the heat to low, pour the beaten egg over the mixture, and cover with a lid to cook the egg thoroughly.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 50g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh chicken thigh for better flavor and texture.Adjust the seasoning sauce to suit your taste preferences.Serve immediately for the best taste and texture.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.