I realized that he had never told here water over lemon ' oyakon , which is one of the first dishes I learned to cook Japanese cuisine, but now I use a new recipe improved.
It's called " oya (parent) - ko (child)" because it's made of chicken and eggs. This thing I've always found it a bit 'sad, but so ...
It 's a simple dish: it is a stew of chicken leg pieces with a broth made of usual suspects (soy sauce, sake and sugar), then adds an onion cut into strips lengthwise. When cooked, add beaten egg and cover the pot. A moment and is ready. Just be careful not to overcook the egg, otherwise it will become an omelette: it must be half raw.
Finally, being a donburi, lies all on a bowl of rice, not to mention the remaining dressing, and enjoy!
It's called " oya (parent) - ko (child)" because it's made of chicken and eggs. This thing I've always found it a bit 'sad, but so ...
It 's a simple dish: it is a stew of chicken leg pieces with a broth made of usual suspects (soy sauce, sake and sugar), then adds an onion cut into strips lengthwise. When cooked, add beaten egg and cover the pot. A moment and is ready. Just be careful not to overcook the egg, otherwise it will become an omelette: it must be half raw.
Finally, being a donburi, lies all on a bowl of rice, not to mention the remaining dressing, and enjoy!
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