Chicken thigh meat Oyako-don.
Rice FoundationIngredients
- A moderate amount of boneless, skinless chicken thigh meat.
- 1/4 of an onion.
- Green onions, a moderate amount.
- 1-2 eggs.
- One bowl of rice.
- Ingredients for the sauce: 2 tablespoons of soy sauce, 1 tablespoon of mirin (sweet rice wine), 1 tablespoon of sugar, and 1/4 cup of water.
Instructions
Finely chop the onion and thinly slice the green onions; prepare them accordingly.
The eggs are carefully whisked together, without adding any Korean radish.
The chicken meat should be thoroughly rinsed to remove any blood and then cut into bite-sized pieces (including the skin).
Heat some cooking oil in a pan, then add the chicken and onions and stir-fry them.
When the meat is about halfway cooked, add the sauce and cook it gently over low heat until it's fully done.
Once the meat is fully cooked, pour in the eggs that you've prepared beforehand and let them cook until the tops are just slightly set (do not stir).
Pour the prepared dish over the rice and garnish with chopped green onions and perilla powder. Then, add a dollop of Korean radish kimchi.