這道簡單的親子丼食譜——雞肉在甜味醬油湯汁中慢燉，搭配蓬鬆嫩滑的半熟雞蛋——令人倍感溫暖，回味無窮。
掌握幾個關於何時加入雞蛋以及如何打蛋的小技巧，您將做出一道宛如餐廳出品的美食。
提前在燉汁中準備好雞肉和洋蔥，然後專注於輕柔地烹製雞蛋。
20 分鐘
Chiori
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 7 oz 去骨去皮雞腿肉
- 1/2 洋蔥 (切薄片)
- 3 雞蛋
- 1/2 tsp. 日式高湯粉 (柴魚高湯顆粒)
- 1 tbsp. 糖
- 2 tbsp. 醬油
- 3 tbsp. 味醂
- 1/2 cup 水
- 蒸米飯 (用於盛飯)
- 切碎的蔥 (可選)
步驟
- 1
Cut the chicken into bite-size pieces. Slice the onion thinly. Lightly beat the eggs in a bowl, leaving some streaks of egg white for a soft texture.
- 2
In a small saucepan, combine 1/2 cup water, 3 tbsp. mirin, 2 tbsp. soy sauce, 1 tbsp. sugar, and 1/2 tsp. dashi granules. Bring to a boil over medium heat. Add the chicken and then place the sliced onions over the chicken. Reduce heat to medium-low and simmer for 8 minutes.
- 3
Pour in about 2/3 of the beaten eggs in a circular motion over the simmering ingredients. Reduce heat to low, cover, and cook for about 1 minute, checking often to avoid overcooking.
- 4
Turn off the heat. Pour in the remaining egg and cover again. Let sit for 1 minute to allow the residual heat to finish cooking the eggs.
- 5
Serve warm over bowls of steamed rice. Garnish with chopped scallions, if desired.
食譜ID
67
小提示與備注
・ 不要過度打散雞蛋，保留一些蛋白條紋可以使口感更柔軟、像布丁一樣嫩滑。
・ 如果有三葉草（日本香芹），切碎後撒在上面是很美味的裝飾。
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.