I do not like to deal with the replacement of ingredients innational cuisine. But in this case it is necessary to make meal since my close his horror as love, and with the right ingredients we have, to put it mildly, napryazhno. Therefore oyakodon recipe adapted to our local realities.
Yes, the recipe is "lived" in the blog as much as from 10 September 2007, the time has come and it proapdeytit
As for the taste of food, let you notdoubts - it is really very tasty. If you love Japanese food, and do not be alarmed by the sweet ingredients in the composition of dishes - you will be just
Ingredients 4 servings:
4 small onions
6-7 chicken thighs (with the breast will be worse) without skin and bones
150 ml of soy sauce
4 large eggs
2 tablespoons chopped parsley
boiled rice supply
+ Small frying pan for cooking: each serving oyakodon preparing separately.
Onion cut into thin half-rings.
Chicken cut into small pieces rather thin.
Put the pan over medium heat. Pour 2 tablespoons CORBA sauce and 2 tbsp water, rolling in 2 tsp Sahara. Give a boil and stir to dissolve the sugar.
Put a quarter of onion and cook, stirring occasionally, about 1-2 minutes.
Add a quarter of a chicken. Cook for about 5 minutes, turning once in one process.
Egg whisk with a fork with a small amount of greenery. Carefully pour on the fork into the pan, trying to spread evenly over the chicken pieces.
Cover with a lid and wait about a minute until the egg mass not grasp.
In a deep bowl put boiled rice. Top - oyakodon portion. Serve immediately.
Repeat with remaining ingredients are 3 times.