Oyakodon
AJI-NO-MOTO® Umami Seasoning, SARSAYA® Liquid SeasoningIngredients
For the Chicken Cutlet:
- 0.3 kilo (300g) Chicken thighs, boneless, skinless
- 1/2 tsp. (2g) AJI-NO-MOTO® Umami Seasoning
- 1/4 cup (30g) All-purpose flour
- 1 pc. (50g) Egg, beaten
- 1/2 cup (40g) Panko breadcrumbs
- 2 cups (500ml) Vegetable oil
- 1 Tbsp. (15ml) SARSAYA® Liquid Seasoning
- 1/2 cup (125ml) Water
- 1 Tbsp. (15g) White onion, sliced
- 1/2 Tbsp. (5g) Ginger, grated
- 1 tsp. (2.5g) Leeks, sliced
- 1 Tbsp. (15g) White sugar
- 1 pc. (50g) Eggs, beaten
- 1 Tbsp. (10g) Leeks, sliced (optional)
Procedure
- TENDERIZE & SEASON. Pound chicken thighs until even in thickness, then season with AJI-NO-MOTO®.
- COAT & DEEP-FRY. Coat chicken thighs with flour, then dip on egg, and lastly coat with breadcrumbs. In a pan, heat oil. Deep-fry the chicken pieces until golden brown. Remove from the pan. Drain excess oil using strainer or colander. Set aside.
- BOIL. To make the sauce, add SARSAYA® Liquid Seasoning, water, onion, ginger, leeks, and sugar in a pan. Bring to a boil.
- SIMMER. Add the chicken cutlets then pour the beaten eggs all over. Cover then turn off the heat. Let the eggs cook for 30 seconds to 1 minute.
- SERVE. Serve over plain rice and garnish with sliced leeks (optional)
Cooking Tips
Use a shallow pan when making the sauce so only half of the chicken cutlet is submerged.
Cooking Time: 15 minutes
Preparation: 15 minutes
Servings:
4
Serving size: 80g chicken, 1/4 cup sauce (135g)
Nutrition Facts
Calories per serving (kcal)
336.9
Carbohydrates (g)
18.6
Proteins (g)
20.4
Fat (g)
20.7
Dietary Fiber (g)
0.6
Calcium (mg)
27.7
Iron (mg)
1.6
Sodium (mg)
610.8
Good to Know Nutrition Facts
Chicken thighs are a good source of Zinc which helps in maintaining a healthy immune system.