Sunday, October 10, 2010

Oyako don(Chicken Egg rice)


Chicken thigh 2 lbs
1 onion
3 tablespoon soy source
3 tablespoon white wine or mirin
1 teaspoon sugar,
1 teaspoon dashi powder
Steamed rice ( I will upload how to make later, once you make, you can preserve 5days in fridge)

Directions                                                      10min                                                    
-Rid the chicken of its smell with paper towels. Remove half of the skin
-Cut it for easy to eat
-Cut onions
- Chop the other veggie you want to add
( I add carrots and the lower part of stem of broccoli)
-Break eggs and scrambled with dashi and sugar

-Fly onion and chicken
-Add vegetables and fly until it’s ready.
-Put the eggs in, roughly mix, and turn off the fire immediately.

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