鶏肉、豚肉、丼を作りましょう！
鶏肉、豚肉、丼を作りましょう！
OYAKODON (chicken bowl)
TANINDON (pork bowl)
GYUDON (beef bowl)
-- Oyakodon and Tanindon are the same, just marinate first, fry, and cook.
You will need:
- Chicken Thighs/ Thin sliced Pork Belly (Marinated in gnger and sake for 10 minites, fried, cooled, cut)
- Mirin
- Sake
- Shoyu
- Sugar
- Grated Ginger
- Negi
- 1 onion (Thin cut and sauteed until tender)
- 1 cup per serving, Dashi Stock
*When all cooked, add meat, simmer for a minute, Optional: Add egg and cover until cooked and put negi on top
GYUDON
Same ingredients
- Thin top blade cut (brisket or shabu shabu) beef (brown)
- 1 large onion thinly sliced and cooked until tender after browning meat
- 1 1/2 cups Dashi Stock added
- Shoyu, Sake, Mirin, and Sugar to season
*Simmer for 10-15 minutes
Optional: Add 1 teaspoon of miso paste and mushrooms for extra flavor.
For gingery flavor, add a teaspoon of grated ginger
-Toppings: Benishoga, Noru, and Negi
#ブログ #フード
OYAKODON (chicken bowl)
TANINDON (pork bowl)
GYUDON (beef bowl)
-- Oyakodon and Tanindon are the same, just marinate first, fry, and cook.
You will need:
- Chicken Thighs/ Thin sliced Pork Belly (Marinated in gnger and sake for 10 minites, fried, cooled, cut)
- Mirin
- Sake
- Shoyu
- Sugar
- Grated Ginger
- Negi
- 1 onion (Thin cut and sauteed until tender)
- 1 cup per serving, Dashi Stock
*When all cooked, add meat, simmer for a minute, Optional: Add egg and cover until cooked and put negi on top
GYUDON
Same ingredients
- Thin top blade cut (brisket or shabu shabu) beef (brown)
- 1 large onion thinly sliced and cooked until tender after browning meat
- 1 1/2 cups Dashi Stock added
- Shoyu, Sake, Mirin, and Sugar to season
*Simmer for 10-15 minutes
Optional: Add 1 teaspoon of miso paste and mushrooms for extra flavor.
For gingery flavor, add a teaspoon of grated ginger
-Toppings: Benishoga, Noru, and Negi
#ブログ #フード