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Kawarioyakodon
Ingredients (4 servings):
400 g. chicken hip
30 g. carrot (thinly sliced)
50 g. onion (thinly sliced)
2 tbsp white wine
Some salt
Some pepper
4 eggs
Sliced parsley
1/2 thinly sliced onion
Boiled rice
Flour
Vegetable oil
Nijiru broth:
160 g. dashi
2 tbsp soy sauce
3 tbsp sake
3 tbsp mirin
Preparation:
1. Cut chicken meat into 12 pieces, put them into soy sauce and leave for 4-5 hours.
2. Wipe meat to remove extra water and dredge it with flour. Fry the meat in a deep-fat fryer with medium temperature.
3. Mix ingredients for broth, add onion and boil for a while.
4. Add 3 pieces of meat and 1 egg in 1/4 of the broth volume. Add parsley and boil for a while.
5. Put rice in rice bowls and put meat with an egg on the top.
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