Name: 照燒雞蛋黃醬飯（午餐飯盒）
Yield: 2 servings
Cuisine: Japanese
Ingredients: 去皮去骨雞髀 2 至 3 件; 味醂 1 湯匙（約 15 毫升）; 水 1 湯匙（約 15 毫升）; 味噌 1/2 湯匙（約 7 克）; 蛋黃醬 1/2 湯匙（約 7 克）; 糖 1 茶匙（約 4 克）; 豉油 1 茶匙（約 5 毫升）; 蛋黃醬 隨意; 海苔絲 隨意; 生菜 隨意; 白飯 隨意

照燒雞蛋黃醬飯（午餐飯盒）

由 CookWhatHK0 次收藏

照燒雞蛋黃醬飯將煎雞肉以味噌味醂醬汁裹勻，鋪於白飯上，加海苔絲、生菜及蛋黃醬。

照燒雞蛋黃醬飯（午餐飯盒）

Teriyaki Chicken Mayo Rice Bowl For Lunch

材料

Ingredients

去皮去骨雞髀 2 至 3 件

2 to 3 boneless, skinless chicken thighs

味醂 1 湯匙（約 15 毫升）

1 tablespoon mirin (about 15 ml)

水 1 湯匙（約 15 毫升）

1 tablespoon water (about 15 ml)

味噌 1/2 湯匙（約 7 克）

1/2 tablespoon miso (about 7 grams)

蛋黃醬 1/2 湯匙（約 7 克）

1/2 tablespoon mayonnaise (about 7 grams)

糖 1 茶匙（約 4 克）

1 teaspoon sugar (about 4 grams)

豉油 1 茶匙（約 5 毫升）

1 teaspoon soy sauce (about 5 ml)

蛋黃醬隨意

Mayonnaise, for serving (use as much as you like)

海苔絲隨意

Shredded nori (seaweed), for topping (use as much as you like)

生菜隨意

Lettuce, for serving (use as much as you like)

白飯隨意

Cooked rice, for serving (use as much as you like)

做法

Instructions

將雞肉切成一口大小。鑊中倒油以中火加熱，將雞肉煮熟。

Cut the chicken thighs into bite-sized pieces. Heat some oil in a skillet over medium heat and cook the chicken well until it's done.

在碗中混合所有醬料材料（標有◎），加入煎鑊裹附於雞肉上。

While the chicken cooks, prepare the sauce. In a separate bowl, combine the mirin, water, miso, 1/2 tablespoon of mayonnaise, sugar, and soy sauce. Stir these ingredients together until well blended. Once the chicken is cooked, pour this sauce into the skillet, ensuring it coats the chicken completely.

醬汁變得有光澤並充分裹附於雞肉上後，即可。

Continue to cook, stirring occasionally, until the sauce thickens, becomes glossy, and well clings to the chicken. At this point, your teriyaki chicken is ready.

將雞肉盛於白飯上，按喜好加上海苔絲和生菜，最後淋上蛋黃醬即可。

To serve, spoon the cooked chicken over a bed of warm rice. Garnish with shredded nori and fresh lettuce according to your preference. Finish by drizzling with additional mayonnaise, as much as you desire.