Description
I want to offer You a simple and delicious dish of Japanese cuisine. Translated from Japanese OYAKODON means "parents and children" as part of the chicken and the egg)) there was this delicious dish through a fair share of sake)) In a Tokyo restaurant the guest of honor had one too many sake and poured it on the rice nabe (chicken soup with egg), stir and began to eat)) Guests, to smooth out his act, did the same. The owner of this restaurant said the same thing and she loved it. She has perfected the recipe and began to serve in his restaurant) Try?
Ingredients
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Chicken thigh
2 piece
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Figure
1 cup
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Chicken egg
5 piece
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Onion
1 piece
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Green onions
1 piece
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Water
1 cup
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Sweet white wine
4 Tbsp
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Soy sauce
4 Tbsp
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Sugar
2 Tbsp
Cooking
Wash the rice several times till clear water. Fill with water to just cover the rice. Leave for 1 hour. After pour 350 ml of water, bring to a boil over high heat, reduce to minimum and cook for 20 min.
While the rice is soaking, separate the fillet from bones, cut into small pieces. Onions cut thin half-rings. Eggs lightly whisk.
Take a saucepan. In my version of this is a saucepan with a very thick bottom. Pour 1 Cup water, soy sauce and wine. Add the sugar. Don't worry, dish will not be sweet, it will be pleasant. Put on fire, bring to a boil.
On the bottom put a bow on it the chicken pieces. Close the lid and cook 7-8 minutes do Not stir, just a little podrachivat a saucepan.
Pour on top of eggs. Diminish the gas to a minimum. Cover with a lid and leave for 30 seconds. Eggs should be set but not to turn into scrambled eggs!! Then turn off the heat, allow to stand with lid on for a few minutes.
Spread rice bowls, on top of the chicken in the sauce. Sprinkle with green onions.
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