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Oyakodon by country

Oyakodon by country

Known to all, a favorite of many dishes at country style. Spicy, but with this gentle and nourishing. If You have a small piece of sausage and eggs, then You have lunch. Bon appetit!

Cooking time 30 minutes Number of servings2

Ingredients for Oyakodon by country

Step-by-step instruction of cooking Oyakodon by country

Step 1

The products that we need.

Step 2

Boil the rice according to instructions. I use parboiled rice "amber" from "Mistral". This rice is of excellent quality, always turns out crumbly, it is not necessary to rinse. While cooking the rice, chop the sausage in small cubes.

Step 3

An onion cut in half and then lengthwise into segments.

Step 4

The pan in which to prepare a dish to reheat, pour 6 tablespoons of soy sauce.

Step 5

Once the sauce starts to boil, immediately add the onion. Onion sprinkle with 1 teaspoon sugar, stir and simmer onions until transparent, about 3-5 minutes. Not Iriarte.

Step 6

To the onion put the sausage, heat stirring for 1 minute.

Step 7

In a separate bowl, scramble eggs, do not add salt. Pour onion and sausage with eggs. Cover and on low heat to give the eggs to "grab".

Step 8

Watch carefully, do not overdo!

Step 9

Slightly cooled rice to release from the package and transfer to a plate.

Step 10

Rice spread out on a deep bowl.

Step 11

In figure put the omelet, sprinkle with green onions. Serve immediately. Bon appetit!