Donburi (Beef Steak Donburi) | Recipe transcription by Freelance Chef's Room
Freelance chef's room Time required : 20minutes
Oyakodon ｜ Yu you's recipe transcription
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Ingredients
- Rice : preference
- onion : (Middle) 1/4 to 1/2 pieces
- Leek : 2 in
- Chicken thigh : 1 sheet
- sugar : 1 tablespoon
- Liquor : 2 tablespoons
- sweet sake : 2 tablespoons
- Dark soy sauce : 2 tablespoons
- egg : 2 pieces
Time required
10minutes
Procedure
-
1)
Cut the material
00:27
Cut onions into pieces about 5 mm wide, green onions into bamboo grass (diagonally cut), and chicken into pieces that are easy to eat, excluding blood vessels and fat.
-
2)
Cook
02:25
Put sugar, sake, mirin, soy sauce, onions, and chicken in a heat-resistant tapper, mix them roughly, put a lid lightly or cover with plastic wrap, and heat in a 500w range for 4 to 5 minutes.
-
3)
Put the egg
03:27
In a small heat-resistant tapper, put 1 serving of the material heated in 2 and pour the beaten egg. Lightly put the lid on or wrap it gently, and heat it at 500w for 30 seconds. Once taken out, bring the clumped eggs inside, cover it lightly again, and heat it in the microwave for 30 seconds. (Adjust the time so that the egg is as firm as you like).
-
4)
Serve
04:24
Place the oyakodon on top of the rice bowl. Top with egg yolk if you like.
Point
When cutting vegetables, pull them back and forth instead of crushing them with a knife from above to make them fresh.
Removing fat, blood vessels, and excess skin from chicken will reduce the fishy odor.
Do not close the lid of the heat-resistant tapper tightly, but lightly place it so that there is a gap and heat it.
Adjust the heating time of the tapper containing the eggs so that the egg is as firm as you like.
If you like, you can top the finished oyakodon with egg yolk.
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