The meaning of "親子丼" refers to a bowl of rice topped with both chicken and egg. Typically, it's presented as a dish of chicken and egg over rice with a silky egg topping. This time, BigBoy has revamped the appearance of the "親子丼" by substituting the chicken with black garlic flavour and presenting the egg in the style of onsen eggs.
Many people find making onsen eggs to be quite challenging, and I've personally failed many times myself. From my experience, one of the common reasons for failed onsen eggs is indeed the quality and material of the pot or pan used. I've noticed that pots or pans with different textures have varying heat transfer speeds. Therefore, if you're using a specific pot to make onsen eggs, you may need to practice several times to become familiar with the material of that pot. Once you've mastered it, you'll be able to control the water temperature and immersion time effectively.
This time, I'm sharing a foolproof method to make onsen eggs using a thermal cup. Since the material of each thermos is similar, regardless of the brand, the outcome of the onsen eggs will be consistent. The process is quite simple: pour hot water into the thermos, place the egg inside, cover with the lid, and let it sit for 15 minutes. This fail-safe onsen egg, paired with flavourful black garlic chicken, is sure to make you fall in love with this reinterpreted version of chicken and egg don.
Ingredients（serve 2）
Basic Ingredients
Chicken Fillet | 2 pcs |
|---|---|
Rice | 1.5 cup |
Onion（stripped） | ½ bulb |
Black Garlic (Chopped) | 2 pcs |
Egg | 2 bulbs |
Birdeye Chili (chopped) | 1 pc |
Soy Sauce | 2 tbsp |
Mirin | 6 tbsp |
Mayonnaise | to taste |
Chicken Marinade
Salt | ½ tsp |
|---|---|
Grated Ginger | 2 tsp |
Oil | 1 tbsp |
Ground White Pepper | ½ tsp |
Corn Starch | 1 tsp |
Sugar | 1 tsp |
Steps
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