Oyakodon
The key is to semi-freeze the chicken. This allows you to quickly cut chicken that is difficult to cut, and you can eat it while feeling the aroma of the skin. It is also recommended for those who don't like the tight texture of the skin.
How to make it
1
Light a frying pan and cook over high heat without adding oil, holding the chicken skin down with your hands.
2
Once the browning is about the photo, turn it over and cook the flesh over for a few seconds. Remove from the frying pan and place in the freezer for about 3 hours.
3
A few hours later, remove the chicken from the freezer, cut it into bite-sized pieces, and arrange it in a frying pan.
4
Add dashi, mirin and soy sauce and bring to a boil.
5
Pour it as if you were to spin three beaten eggs.
6
Once cooked, add roughly the tanned simmered stew.
7
Serve generously over rice and it's finished.
Ingredients for 3 people
-
- Chicken thigh
- 1 piece
-
- Bonito dashi
- 100cc
-
- Mirin
- 60cc
-
- soy sauce
- 30cc
-
- Whole eggs
- 3 pieces
-
- Mitsuba
- A bunch
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