Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

• 분량: 2 servings
• 총 시간: 20 minutes

재료

1 cup (240ml) homemade dashi , or the equivalent in Hondashi (see note)

2 tablespoons (30ml) dry sake

1 tablespoon (15ml) soy sauce, plus more to taste

1 tablespoon (15g) sugar, plus more to taste

1 large onion, slivered (about 6 ounces; 170g)

12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note)

3 thinly sliced scallions, divided

2 stems mitsuba (optional; see note)

3 to 4 large eggs (see note)

To Serve:

2 cups cooked white rice

Togarashi (see note)

방향

Combine dashi, sake, soy sauce, and sugar in a 10-inch skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.

Reduce heat to a bare simmer. Pour beaten eggs into skillet in a thin, steady stream, holding chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.

To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining sliced scallions and togarashi. Serve immediately.

영양 정보

• 1회 제공량: Serves 2
• 칼로리: 635 kcal
• 지방 전체: 19 g
• 포화 지방: 6 g
• 불포화 지방: 0 g
• 콜레스테롤: 436 mg
• 나트륨: 960 mg
• 탄수화물 전체: 63 g
• 식이섬유: 3 g
• 총 당류: 11 g
• 단백질: 50 g