我家廚房 Christina's Kitchen

日式蔥蛋汁 Japanese Onion Egg Sauce

A 部份 Part A

柴魚湯頭 Bonito Stock	1	杯 cup
醬油 Soy sauce	2-1/2	大匙 Tbs
味醂 Mirin	2	大匙 Tbs
糖 Sugar	1	小匙 tsp

B 部份 Part B

洋蔥(切絲) Onion (Julienne)	1	個(小) ea (small)
蛋(打散) Egg (beaten)	4	個 each
青蔥斜絲 Scallion slice (diagonally sliced)	4	根 stalk

做法﹕將A料煮開後加入洋蔥煮軟。倒入打散的蛋汁繼續煮到蛋開始凝固時撒上蔥段。加蓋煮2分鐘後熄火再燜3分鐘。

Methods: Boil the ingredients in Part A in a wok. Add the onion and cook over medium heat until soft. Evenly pour the beaten egg all over the sauce and cook until the eggs start curdling. Add the scallion, cover and cook for 2 minutes. Turn off the heat and let is sit with lid on for another 3 minutes.

運用食譜(Application)


親子丼 Oyakodon (Chicken and Egg over Rice)	勝丼 Katsudon (Pork Cutlet Over Rice)	他人丼 Tanin Don (Beef and Egg over Rice)	牛丼 Gyudon (Beef over Rice)