Japanese
Oyakodon
A Japanese rice bowl with chicken and egg in a sweet-savory sauce.
Tempo25 min
Porzioni2
Calorie881 kcal
LivelloFacile
Ingredienti
- riso cotto400 g
- coscia di pollo disossata250 g
- uovo3 pz
- cipolla1 pz
- salsa di soia3 cucchiaio
- mirin2 cucchiaio
- zucchero1 cucchiaino
- dashi o acqua150 ml
- cipollotto15 g
Istruzioni
1
Cut the chicken into small pieces and the onion into thin half-rings.
2
In a pan, combine dashi, soy sauce, mirin, and sugar, and bring to a boil.
3
Add the onion and chicken, and simmer for 6–8 min until cooked through.
4
Lightly beat the eggs, without making them fully uniform.
5
Pour the eggs over the chicken, cover, and cook for 1–2 min so they remain tender.
6
Spoon over hot rice, sprinkle with green onion, and serve.