字幕列表 影片播放 列印英文字幕 Hi, I'm Francis, the host of this show "Cooking with Dog." Let's prepare the ingredients for Oyakodon. Cut the boneless chicken thigh (75g) into one inch pieces. Next, Slice the onion into quarter inch slices. Cut the mitsuba parsley into one inch pieces. Crack 2 eggs in a bowl. Break up the egg white with chopsticks to help it distribute evenly and then lightly beat the eggs. Be careful not to over-beat the eggs otherwise the silky texture will be lost. Let's make the Oyakodon. Dissolve the stock powder in the water and pour the dashi stock (40~50ml) into a pan. Add the sake (1/2 tbsp), mirin (1/2 tbsp), sugar (1/2 tbsp) and soy sauce (1 tbsp) to the stock. Lightly stir the mixture and turn on the burner. Add the onion slices and distribute evenly with the chopsticks. Cover with a lid and simmer for 2 to 3 minutes. Add the chicken pieces and cover again. When the chicken is almost cooked, flip them over with the chopsticks. Cook the chicken completely and gradually pour two thirds of the beaten egg into the pan. Distribute the egg evenly and cover. Simmer for about 10 seconds, remove the lid and pour the remaining egg onto the mixture. Sprinkle on the mitsuba parsley, cover and quickly turn off the burner. Allow to sit for about 15 seconds and then place the chicken egg-drop mixture onto the piping hot steamed rice (200g). Oyakodon literally means "parent-and-child donburi" as it contains chicken and eggs. This is a simple and delicious recipe so you should definitely try it out. The pan we used in the show is called “Oyako-nabe” but you can substitute a small pan for it. Good luck in the kitchen!