Oyakodon
Hidangan mangkuk nasi klasik Jepang di mana ayam dan telur direbus dalam saus kaldu dashi yang gurih-manis, kemudian dituangkan dengan lembut di atas nasi hangat. Namanya secara harfiah berarti mangkuk "induk-dan-anak", mengacu pada ayam dan telur.
01Bahan
- 250g paha ayam tanpa tulang, tanpa kulit, dipotong-potong
- 1/2 bawang bombay ukuran sedang, diiris tipis
- 3 telur ayam besar, dikocok ringan
- 2 porsi (sekitar 300-400g) nasi Jepang matang
- 1 batang daun bawang/scallions, diiris tipis (untuk hiasan)
- 150ml kaldu dashi
- 2 sendok makan kecap asin
- 2 sendok makan mirin
- 1 sendok makan gula
Nutrisi (per porsi)598kkal
- Protein34,2g
- Karbohidrat62,5g
- Lemak15,8g
Serat 0,8 gNatrium 712 mg
02Cara Memasak
Langkah memasak resep ini masih dalam bahasa Inggris.
- Slice onion thinly. Cut chicken thigh into bite-sized pieces. Lightly beat eggs. Slice green onions for garnish.
- In a small saucepan or a donburi pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
- Add sliced onion to the simmering sauce and cook until slightly tender. Then add chicken thigh pieces and cook until they are no longer pink.
- Gently pour about two-thirds of the lightly beaten eggs evenly over the chicken and onion. Cover the pan and let it cook until the egg is partially set.
- Pour the remaining eggs over the dish. Cover again and cook until the eggs are cooked to your desired consistency (some prefer it slightly runny).
- Divide cooked short-grain rice into two serving bowls. Slide the chicken and egg mixture over each bowl of rice. Garnish with sliced green onions. Serve immediately.
03Resep serupa
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