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Hakka Oyakodon (Hakka-Style Chicken and Egg Rice Bowl)
① Cut daikon into small slice, add into a frying pan with mirin, sake, soy sauce, cook unti...
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Hakka Oyakodon (Hakka-Style Chicken and Egg Rice Bowl)
① Cut daikon into small slice, add into a frying pan with mirin, sake, soy sauce, cook until daikon is done (about 8 min)
② Cube chicken (boneless skinless chicken thighs is preferred) into 2cm (1”) size, pan-fry the surface, then add to 1
③ Cut pickled daikon into small dice, sprinkle on above
④ Beat 2 egg, slowly and evenly drizzle over above, cook until the egg is done to your liking
⑤ On a bowl of fluffy steamed rice, pave a layer of stir-fried veggies, then the above ingredients
Hakka is a group of people who is well-known as frontier, warrior, and farmer, they have their own dialect which is one of official languages in Taiwan, but almost everyone can speak common language, and Hakka and non-Hakka eat each other’s food 😋😁
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「客家親子丼」
① 新鮮蘿蔔切小片，放入親子丼的小鍋，加醬油、味淋、米酒一起煮，煮到蘿蔔熟透 (約 8 分鐘
② 雞腿肉切丁油炒一下表面，放入 1 一起煮熟
③ 日式醃蘿蔔切小丁，灑上去 (這個不要煮太久
④ 兩顆蛋的蛋液分兩次淋，第一次 2/3 煮熟，第二次 1/3 煮到半熟即可
⑤ 碗公盛飯，鋪一層炒過的山茼蒿，鋪上煮好的丼料
日式醃醃蘿蔔做法，很簡單啦：
① 蘿蔔削皮切塊，灑鹽等他出水 (約半小時
② 倒掉水，用開水洗過，稍微擦乾，放糖、醋、檸檬汁，冰箱冰半天即可食用
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料理點子來自客家經典菜「菜脯蛋」，菜脯是曬乾再醃的蘿蔔，我改為清淡的日式醃蘿蔔
其實煮之前不大確定會煮出什麼怪物，沒想到日式醃蘿蔔跟雞肉、蛋液一起煮，口味融合的不錯，舒適爽口，跟微苦的山茼蒿也配的很好，山茼蒿的苦味讓這道料理很有客家風味
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推薦閱讀：我 2020/12/9 貼的「客家丼飯」，這道是從客家名菜「桔醬三層豬肉」變出來的 😁
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#HomeCooking #HomeMade #Taiwan #TaiwaneseFood #EasyRecipes #食譜 #簡易食譜 #簡單料理 #自己煮
#HealthyFood #EatRealFood #原型食物 #清淡飲食 #台灣食材
#客家菜 #客家料理 #台湾料理 #菜脯蛋
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