Karaage Don with Unagi Tare蒲烧汁唐扬鸡肉盖饭
Frozen karaage glazed in unagi tare over hot rice, on the table in under 30 minutes.冷冻唐扬鸡块裹蒲烧汁，半小时搞定的盖饭。
- Serves份量
- 4
- Prep准备
- 10 min分钟
- Cook烹饪
- 25 min分钟
- Total共计
- 35 min分钟
Ingredients食材
- Frozen Japanese karaage 600 g, cooked from frozen日式唐扬鸡块 600 克，无需解冻
- Unagi tare 5 tbsp蒲烧鳗鱼汁 5 汤匙
- Panjin rice 300 g盘锦大米 300 克
- Water 360 ml, for the rice清水 360 毫升，煮饭用
- Mirin 1 tbsp and water 1 tbsp, to loosen the tare味淋 1 汤匙、清水 1 汤匙，用来稀释酱汁
- Eggs 4鸡蛋 4 个
- Spring onions 2, finely sliced葱 2 根，切葱花
- Toasted sesame seeds 2 tsp and shredded nori, to finish熟白芝麻 2 茶匙、海苔丝 适量
- Japanese mayonnaise and pickled red ginger, to serve日式蛋黄酱、红姜 各适量
Method做法
- 1Rinse the rice three times, drain, then cook it with the 360 ml water and leave it covered off the heat for 10 minutes.米淘洗三遍沥干，加 360 毫升水煮熟，关火后盖着焖 10 分钟。
- 2Heat the oven or air fryer to 200C and cook the karaage straight from frozen, 18-20 minutes in the oven or 12-14 in an air fryer, turning once.烤箱或空气炸锅预热 200℃，鸡块无需解冻直接烤，烤箱 18-20 分钟、空气炸锅 12-14 分钟，中途翻一次面。
- 3Warm the unagi tare with the mirin and water in a small pan for about 1 minute, until it just bubbles.蒲烧汁加味淋和清水，小锅加热约 1 分钟，微微冒泡即可。
- 4Fry the eggs in a little oil until the whites are set and the yolks still run.另起锅少油煎 4 个荷包蛋，蛋白凝固、蛋黄还流心。
- 5Toss the karaage in two-thirds of the tare the moment it comes out, so every piece is glossy.鸡块一出炉就趁热拌上三分之二的酱汁，每块都挂上亮亮的一层。
- 6Fluff the rice into four bowls, brush with the last of the tare, then pile the chicken on top.米饭盛进四个碗，表面刷一点剩下的酱汁，再铺上鸡块。
- 7Finish each bowl with an egg, spring onion, sesame and nori, and put the mayo and red ginger on the table.每碗放一个煎蛋，撒葱花、白芝麻和海苔丝，蛋黄酱和红姜上桌各人自己加。
Madam's tip太太小贴士
Sauce the karaage only after it leaves the oven; glaze it any earlier and the crust goes soft.酱汁一定要出炉后再裹，早了外皮就软了。