Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, oyako-don with 'fu' wheat gluten. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Oyako-don with 'Fu' Wheat Gluten is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Oyako-don with 'Fu' Wheat Gluten is something that I’ve loved my entire life. They’re nice and they look wonderful.
Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Traditionally, oyakodon recipe starts with simmering chicken in dashi broth.
To get started with this recipe, we must prepare a few components. You can have oyako-don with 'fu' wheat gluten using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Oyako-don with 'Fu' Wheat Gluten:
- Take 2 bowls Hot cooked rice
- Take 200 grams Minced chicken thigh
- Prepare 3 Eggs
- Take 1/2 Onion
- Get 12 grams Fu
- Prepare 1 Vegetable oil
- Make ready 1 Mitsuba
- Make ready 2 tbsp ★Soy sauce
- Make ready 3 tbsp ★Mirin
- Prepare 2 tbsp ★ Sugar
- Get 1 and 1/2 teaspoon ★Dashi stock granules
- Get 150 ml Water
Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice. · Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. I love Oyakodon but I usually cut down on the sugar and salt (soy sauce) in most traditional Japanese recipes without causing a problem. Vital wheat gluten boosts the structural and elastic properties of nonwheat flour and gives it some of the important properties of wheat. Vital wheat gluten is a boon to your diet if you take the low-carb, high-protein approach to eating, but not so much if you have.
Steps to make Oyako-don with 'Fu' Wheat Gluten:
- Slice the onion. Combine the ★ ingredients.
- Heat vegetable oil in a frying pan. Fry and crumble the minced chicken. Add the onion and stir. Add the ★ ingredients and fu. Flip over the fu and simmer until the onion softens.
- Pour over the lightly beaten eggs and turn off the heat when the egg is soft-set. Transfer onto the rice in a bowl and scatter with mitsuba.
Fu is solidified wheat gluten (protein). To begin with, wheat flour is divided into hard flour and soft flour. Also, fu has a smooth texture because the gluten particles are small. By exploiting these characteristics, fu can be used for a variety of dishes. Hong shao kao fu, or braised wheat gluten, is a very flavorful dish, since the spongy gluten soaks up all the flavor!
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