<日式親子丼 - Oyakodon>

<日式親子丼>

Oyakodon

一道邊緣男子必備，簡單且在短時間就能完成一碗溫暖寂寞男子腸胃的美味料理，食材只需要雞腿肉、雞他兒子（蛋）以及和雞沒什麼血緣關係的洋蔥即可。

Oyakodon, literally "parent-and-child donburi", is a traditional popular Japanese cuisine. The main ingredients of this dish are quite simple, including chicken thigh, eggs, and onion. And it takes no more than 15 minutes to finish it. 

食材 - What You'll Need

• 雞腿肉 .............. 1 / 塊
• 洋蔥 .................. 0.25 / 顆
• 蛋 ...................... 2 / 顆
• 蔥 ...................... 1 / 根
• 白飯 .................. 1 / 碗
• 七味粉 .............. 隨意

• 1 spoon of soy sauce.
• 1 spoon of Japanese sweet rice vinegar (mirin). 
• 2 spoon of homemade dashi or water adding some Hondashi.
• 1/3 onion, slivered.
• 1 boneless chicken thigh with skin.
• 1 thinly sliced scallions, divided.
• 2 large eggs.
• 1 bowl of cooked white rice.

STEP 1

• 味霖、醬油、雞高湯以1:1:2的比例調勻預備醬汁。
• Mix dashi, soy sauce, and Japanese sweet rice vinegar together in a bowl.

STEP 2  

• 將雞肉皮朝下煎至酥脆（不需放油），不需全熟，之取起切塊狀，約一口一塊的大小備在一旁。
• Putting chicken thigh to the skillet with the skin side down and bring them over a high heat. And cooked until the chicken skin color and get crunchy. Take the chicken thigh off and slice it diagonally and cut into 1.5" (4 cm) pieces. (There's no need to add any oil. Chicken skin would release lots of animal oil which is natural.)

STEP 3 

• 洋蔥順紋切條狀，保留剛剛的雞油，將洋蔥丟入鍋中以小火炒至微微透明，之後便倒入剛剛調配好的醬汁，再將雞肉雞皮朝上一同放入鍋裏，開大火收開始收醬汁。
• Adding the slivered onion to skillet with those remaining chicken oil and fry them until the onion turn translucent about 5 minutes. Tossing the chicken back to the skillet and pulling the mixed sauce together. Adjust heat to maintain a strong simmer until the chicken is fully cooked through.

STEP 4

• 約四至五分後（醬汁收到邊緣看不到），將火轉小倒入二分之一蛋液，等蛋液熟透後關火，再加入剩下二分之一蛋液，將鍋蓋蓋上，悶的時間取決於每個人想吃蛋的熟度，最後鋪上白飯便大功告成啦！（喜歡辣就再灑點七味粉）
• Beat the eggs lightly with chopsticks or a fork in a bowl and salt it. Reduce the heat to a bare simmer. Pouring the eggs into pot in a thin, steady stream, holding your chopsticks over edge of bowl to help distribute eggs evenly. And add the sliced scallions on the top of it. Once the covered eggs reach to your desired doneness, topping them with the mixture of eggs and chicken on a bowl of white rice. Pouring the any broth left in the skillet over rice. (Add some Togarashi, if desired.)

小撇步

• 蛋不需要打太散（懶人料理不要花太多力氣），顏色會比較有黃有白。 
• 若沒有高湯或懶得用，清水加鰹魚粉也是不錯的。

邊緣豆知識

我會「盡量」在每篇食譜的最後加上一篇與當篇相關的豆知識，小小步驟可以簡單進階料理喔~！

這一次我想談的是「動物油」，現在很多人都提倡少油的飲食，甚至在油的挑選上也更加下功夫，但在挑選油類的標準時，我卻聽過很多人說植物油比較健康，動物油一定是不好的，其實並不然，適量的攝取動物油其實並非壞事，其中所含的飽和脂肪酸能增加飽足感，在烹調的時候，動物油也較植物油來得耐高溫、不易變質喔。

但若是我們因此在料理時大量的添加動物油，那就適得其反了，最好的辦法就是善用食材本身所含的油脂，不但可以減少攝取的油量，油質的新鮮與品質更是不用擔心了。因此在食譜中乾煎雞肉的步驟中，我會將雞皮朝下，此時你會發現雞油不斷地被逼出，取起雞肉後，剩下的雞油便可以留著繼續炒洋蔥，如此一來，我們從這道料理攝取到的就會是完整從雞肉裡釋放出來的油脂，當然，若是怕太油膩，只要將多餘的油量倒出來，留著下次炒青菜或拌飯也都是很好的喔！