ぜひ作ってみてくださいね！
トロトロ卵の親子丼
2人分
材料：
鶏もも肉（ひと口大にそぎ切り） 1/2枚（130g）
長ねぎ（1cm幅の斜め切り）1/3本
だし汁 150ml
みりん 大さじ4
しょうゆ 大さじ3
卵 4個
ごはん 2人分（400g）
卵黄 2個
作り方：
1.フライパンに鶏もも肉、長ねぎ、だし汁、みりん、しょうゆを入れて中火にかける。アクが出たらすくう。
2.鶏もも肉に火が通ったら、かるく溶いた卵を2/3量ほど回し入れる。
3.フライパンの中の卵が固まってきたら残りの卵を回し入れ、弱火にして、卵を好みの固さに仕上げる。
4.ごはんを盛った丼に(3)をのせ、中央に卵黄をのせたら、完成！
5 Comments
For two people
material:
Chicken thigh meat (cut into a single mouth) 1/2 (130 g)
Long spoon (oblique cut of 1 cm width) 1/3 book
Dashi 150ml
4 tablespoons of mirin
Soy sauce 3 tablespoons
4 eggs
Two rice (400 g)
2 egg yolks
How to make:
1. Place chicken thigh meat, long onions, soup stock, mirin, soy sauce in medium pan over medium heat. If there is an accession, it will scoop.
2. When the chicken thigh meat fires, turn the lightly-melted egg about 2/3 amount.
3. When the egg in the frying pan cakes, turn the remaining eggs into low heat and finish the eggs to your liking.
4. Place (3) on a rice bowl with rice, put egg yolk in the center, complete!
This looks so disgusting
I'M HUNGRYYYYYYYY
Oyakodon!!!!!😆😆😋😋
Reminder for viewers: If you are not in Japan, I recommend to pasteurize the egg first in cas you want to eat it raw. Otherwise you may be poisoned by salmonella virus. You can find various videos about how to pasteurize eggs on YouTube. (It should be 140°F / 60°C, 3 or 5 min dep. on size.)
For those who want to try it raw but are afraid: It's not that I'm taking responsability, but I'm eating raw eggs for my entire life, and I'm not in Japan since 2001. So you decide it at your own risk. Buon appetito!