Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, oyako-don with 'fu' wheat gluten. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Oyako-don with 'Fu' Wheat Gluten is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Oyako-don with 'Fu' Wheat Gluten is something which I have loved my whole life. They’re nice and they look fantastic.
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. Once the broth simmers, add sliced chicken thighs, onion slices To make Paleo Oyakodon without soy and gluten, here are my workaround: Saute the onion slices to add flavor base to the broth.
To get started with this recipe, we must prepare a few ingredients. You can cook oyako-don with 'fu' wheat gluten using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Oyako-don with 'Fu' Wheat Gluten:
- Make ready 2 bowls Hot cooked rice
- Make ready 200 grams Minced chicken thigh
- Prepare 3 Eggs
- Take 1/2 Onion
- Take 12 grams Fu
- Get 1 Vegetable oil
- Make ready 1 Mitsuba
- Prepare 2 tbsp ★Soy sauce
- Make ready 3 tbsp ★Mirin
- Prepare 2 tbsp ★ Sugar
- Take 1 and 1/2 teaspoon ★Dashi stock granules
- Take 150 ml Water
I love Oyakodon but I usually cut down on the sugar and salt (soy sauce) in most traditional Japanese recipes without causing a problem. Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass. Fu is solidified wheat gluten (protein).
Instructions 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.
It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass. 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.
So that is going to wrap it up for this special food oyako-don with 'fu' wheat gluten recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
