飯
由 CookWhatHK0 次收藏
親子丼，雞腿肉與洋蔥在甜味柴魚湯中煮香，再打入不打散的雞蛋焗至蓬鬆，蓋於飯上。
將200毫升清水、粒狀柴魚高湯粉（如用）及所有調味料加入鍋中，洋蔥略微軟化後加入雞肉。
Add 3/4 cup water (200 ml), granulated dashi (if using), and all the seasonings to a pan. When the onion softens slightly, add the chicken.
（若用大件雞腿肉做炸雞亦可。）雞肉熟透軟嫩後，用湯匙直接在鍋中切成小件。
(If using large pieces of chicken thigh for fried chicken, that's fine.) Once the chicken is cooked through and tender, use a spoon to cut it into smaller pieces right in the pan.
關火，直接將雞蛋打入鍋中，不要打散，像做太陽蛋一樣，輕輕將蛋和其他材料拌勻。
Turn off the heat. Crack the eggs directly into the pan without beating them, like making sunny-side-up eggs. Gently mix the eggs and other ingredients together.
不打散雞蛋，蛋白會先凝固，蛋黃後熟，口感蓬鬆，也防止蛋黃過熟變乾。
By not beating the eggs, the whites will set before the yolks, resulting in a fluffy texture and preventing the yolks from overcooking and drying out.
以大火煮1分鐘，然後利用餘熱繼續焗熟。甜甜的湯汁非常好吃！丈夫很喜歡，兒子也吃完了整碗。
Turn the heat to high for 1 minute, then let it finish cooking with the residual heat. The sweet broth is delicious! My husband loved it, and my son finished his bowl.
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最愛變奏：用半個洋蔥，加入半紮韭菜，味道濃郁令人上癮！一歲的兒子也很喜歡這個版本。
Favorite variation: Use 1/2 onion and add 1/2 bunch of garlic chives (nira). It gives a punchy flavor that's addictive! My one-year-old son loved this version, too.
煮熟免治牛豬肉混合150克、韭菜及豆芽各半紮、清水150毫升（約2/3杯）、糖/味醂/醬油各1湯匙、粒狀柴魚高湯粉、雞蛋2隻。沒有異味，非常好吃——孩子吃得很好。
150 g (about 5.3 oz) boiled ground beef and pork, 1/2 bunch each garlic chives and bean sprouts, 2/3 cup water (150 ml), 1 tablespoon each sugar, mirin, and soy sauce, granulated dashi, 2 eggs. No strong smell and very tasty—my child ate it well.
給孩子的備注：不確定他是否不喜歡白菜，但加入他最愛的魚肉腸後，他就吃了！
Note for my child: Not sure if he dislikes napa cabbage, but when I added his favorite fish sausage, he ate it!
勾芡版親子丼（無蛋）：雞腿肉180克、半個洋蔥、1/3條紅蘿蔔、小松菜3片、清水200毫升、糖/味醂/醬油各1湯匙、生粉2湯匙加清水2湯匙。
Oyako donburi (without egg) with thickened sauce: 6.3 oz (180 g) chicken thighs, 1/2 onion, 1/3 carrot, 3 leaves of komatsuna (Japanese mustard spinach), 3/4 cup water (200 ml), 1 tablespoon each sugar, mirin, and soy sauce, 2 tablespoons potato starch + 2 tablespoons water.
竹輪3條、半片鱈魚餅（hanpen）、青椒半個、洋蔥半個、紅蘿蔔1/3條、小松菜3片、清水200毫升、糖/味醂/醬油各1湯匙、生粉2湯匙加清水2湯匙。
3 chikuwa (fish cakes), 1/2 hanpen (fish cake), 1/2 green bell pepper, 1/2 onion, 1/3 carrot, 3 leaves of komatsuna, 3/4 cup water (200 ml), 1 tablespoon each sugar, mirin, and soy sauce, 2 tablespoons potato starch + 2 tablespoons water.
給孩子的備注：很喜歡竹輪、鱈魚餅和仿蟹柳！相比勾芡版無蛋親子丼，更喜歡這個版本。
Note for my child: Loves chikuwa, hanpen, and imitation crab sticks! He preferred this version over the eggless oyako donburi with thickened sauce.
用三文魚也很美味！
Also great with salmon!
煮熟免治牛豬肉混合100克、韭菜及豆芽各半紮、清水150毫升（約2/3杯）、糖/味醂/醬油各1湯匙、粒狀柴魚高湯粉、雞蛋2隻。沒有異味，非常好吃——孩子吃得很好。
100 g (about 3.5 oz) boiled ground beef and pork, 1/2 bunch each garlic chives and bean sprouts, 2/3 cup water (150 ml), 1 tablespoon each sugar, mirin, and soy sauce, granulated dashi, 2 eggs. No strong smell and very tasty—my child ate it well.
