Pastas y Arroces · Asia Oriental

Oyakodon

Name: Oyakodon
Total time: 25 min
Yield: 2
Ingredients: 2 cup arroz de grano corto; 10 oz pollo (bite-size pieces); 1 unit cebolla (thinly sliced); 3 unit huevos; ½ cup dashi; 2 tbsp salsa de soya; 2 tbsp mirin; 1 tbsp sake; 2 tsp azúcar; 2 unit cebolla de verdeo (thinly sliced)

10 ingredientes · 25 minutos · 2 porciones

Cocinar ahora

Sin cerdo

Contiene: gluten, huevo, soya, pescado

Ingredientes

Servings:

2 cup	arroz de grano corto
10 oz	pollo (bite-size pieces)
1 unit	cebolla (thinly sliced)
3 unit	huevos
½ cup	dashi
2 tbsp	salsa de soya
2 tbsp	mirin
1 tbsp	sake
2 tsp	azúcar
2 unit	cebolla de verdeo (thinly sliced)

Preparación

cocer a fuego lento4 min
onion softened but still intact
Bring dashi, soy sauce, mirin, sake and sugar to a gentle simmer, then add the onion. Cook until softened; reducing the sauce before the egg enters concentrates flavor without requiring overcooking later.
cocer a fuego lento6 min
chicken cooked through and tender
Add the chicken in an even layer and simmer gently, turning once if needed, until just cooked. Thigh meat stays juicy in the shallow seasoned broth and is more forgiving than breast.
assemble1 min
egg distributed in loose ribbons across pan
Lower the heat and pour the lightly beaten egg over the chicken and onion, leaving some visible streaks of white and yolk rather than homogenizing it completely.
cocer al vapor1 min
egg whites mostly set while surface remains glossy and soft
Cover briefly and let the egg set from steam. Stop while it still looks slightly underdone; residual heat will continue cooking it and dry scrambled egg is the main failure mode.
assemble2 min
chicken-egg mixture rests over hot rice with some sauce absorbed
Divide hot rice between bowls and slide or spoon the chicken, egg, onion and remaining sauce over it. Finish with scallions and serve immediately while the egg is tender.