2 small chicken breast fillets (a few 250 g), in thin Band-Aids
2 medium onions, thin slices
4 tablespoons water, Apart
4 spoonfuls of shoyu
2 spoonfuls of mirin
1 teaspoon of dashi granules
5 eggs, little shakes
2 leaves of nori
2 spring onions, in slices
Wash the rice under the tap in a colander until the water comes out completely clear. Pass the rice to a coarse-bottomed casserole, add the water and bring it to the boil over a strong fire. Cover the casserole well and minimize the heat (of the opposite, the rice at the bottom will burn); cook for 15 minutes. Turn the fire up to the max during 15 o 20 seconds and immediately remove the casserole; let it rest 12 minutes without removing the lid so that the steam does not escape.
Heat the oil in a pan over a strong heat and sauté the chicken until well done. Take it out and set it back, Reheat the pan, throw out the onion strips and rehoo them during 3 minutes or until they start softening. Add the extra water, the shoyu, the rally and the dashi granules; hang it up for 3 minutes or until the onion is completely soft.
Put the chicken back in the pan and pour the eggs, stirring carefully so that they just break. Cover it and let it cook at least for 2 o 3 minutes or until the eggs start curdling. Remove pan from heat. To make the nori crisp, keep it simmered by moving it back and forth for 15 seconds or so; then break it into small pieces.
Pass the rice to a serving dish, spoon the chicken and egg mixture over the rice and finally put the pieces of nori. Add it with spring onions.
Domburi is actually a bowl of cooked clay; it is sometimes also referred to as food served in the.
The cooking method used in Japan for rice applies a first heat shock before rest time. You can also use a special container to cook it, if you prefer.
Recipes easy to https://recetasdecocinafaciles.NET /