Name: Oyakodon
Total time: 20 min
Yield: 4 people
Ingredients: 300 g chicken leg/鶏もも肉/鷄脾/鸡腿肉 (Boneless thigh); 1 onion/たまねぎ/洋葱; 3 egg/卵/鷄蛋/鸡蛋; 1 Tbsp sake/酒/清酒; 1 Tbsp soysauce/醤油; 1 Tbsp potatostarch/片栗粉/番薯澱粉/淀粉; 1 Tbsp sugar/砂糖/糖; 1½ Tbsp sweet sake/みりん/味醂; 1 Tbsp soysauce/醤油; 1 Tbsp fish broth powder/粉末だし/木魚粉

Main course

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Recipe No.84

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Oyakodon

Total Time20 mins

Course: Main course

Keyword: Chicken, Egg

Servings: 4 people

Author: Amelie

Ingredients

300 g chicken leg/鶏もも肉/鷄脾/鸡腿肉 Boneless thigh
1 onion/たまねぎ/洋葱
3 egg/卵/鷄蛋/鸡蛋

chicken marinade

1 Tbsp sake/酒/清酒
1 Tbsp soysauce/醤油
1 Tbsp potatostarch/片栗粉/番薯澱粉/淀粉

Seasonings

1 Tbsp sugar/砂糖/糖
1½ Tbsp sweet sake/みりん/味醂
1 Tbsp soysauce/醤油
1 Tbsp fish broth powder/粉末だし/木魚粉

Instructions

Cut chicken into bite size pieces. Add marinade and set aside.
Slice onion thinly.
Beat eggs in a bowl.
Heat a pan and add oil. Saute the onion until it wilted or soft. Transfer to a bowl.
In the same pan, add chicken, do not stir yet and fry for about 2 minutes. When bottom is brown stir to brown the other side.
Add sautéed onion back and seasonings. Mix well, put the cover and simmer for about 6 minutes under medium heat.
Once chicken are well cooked, pour in beaten egg. Lightly stir and turn off heat when egg is halfway cooked.
Top with chopped scallions and enjoy.