There is this usage!! [Oyakodon with yakitori cans] How to finish soft-boiled eggs, detailed explanation of points Recipe

Easy to make oyakodon using everyone's familiar "yakitori can." It's easy but delicious! By using a can of yakitori with the finished taste, it will be delicious without mistake! The point is that you can add eggs in two batches to your liking. Ingredients can be made delicious with green onions and mushrooms instead of onions.

< 🍳 cost ⇒ about 500 yen >

< ⏰ cooking time ⇒ about 15 minutes >

[Materials]

(for 2 people)

2 cans of yakitori

2 cups of warm rice

onion 100 g

4 eggs

Appropriate amount of trefoil

Chopped seaweed

1 pinch of salt

Vegetable oil tablespoon 1

~ Bowl Tsuyu ~

soy sauce tablespoon 1

mirin tablespoon 1

White soup tablespoon 1

150 ml of water

[How to make]

① Slice the onion and chop the trefoil. Beat 4 eggs

② Mix the ingredients of the bowl soup

③ Put vegetable oil in a frying pan and fry the onions over medium heat until they are colored with salt.

④ Add 2 cans of yakitori with sauce and stir-fry with onions

⑤ Add the soup and bring to a boil

⑥ When it boils, add half of the beaten egg to the center, reduce the heat to low, cover and simmer for about 2 minutes

⑦ Turn the remaining egg outward, cover with low heat and simmer for about 1 minute

⑧ Serve on rice and top with mitsuba and chopped seaweed to complete

[Point]

✔ By adding the egg in two portions, the ideal half-boiled

✔ Fry the onions well to bring out the sweetness

✔ Yakitori canned sauce is full of umami! Use with sauce

YAKITORI CAN # oyakodon # oyakodon # cooking # recipe