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<oembed><version>1.0</version><provider_name>Marc Winer</provider_name><provider_url>https://marcwiner.com/pl/</provider_url><author_name>Marc Winer</author_name><author_url>https://marcwiner.com/pl/author/admin2823/</author_url><title>Oyakodon &#x2013; japo&#x144;ska miska z kurczakiem i jajkiem</title><type>rich</type><width>600</width><height>338</height><html>&lt;blockquote class="wp-embedded-content" data-secret="PKdktuU2sf"&gt;&lt;a href="https://marcwiner.com/pl/oyakodon/"&gt;Oyakodon &#x2013; japo&#x144;ska miska z kurczakiem i jajkiem&lt;/a&gt;&lt;/blockquote&gt;&lt;iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/pl/oyakodon/embed/#?secret=PKdktuU2sf" width="600" height="338" title="&#x201E;Oyakodon &#x2013; japo&#x144;ska miska z kurczakiem i jajkiem&#x201D; &#x2014; Marc Winer" data-secret="PKdktuU2sf" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"&gt;&lt;/iframe&gt;&lt;script&gt;
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</html><thumbnail_url>https://marcwiner.com/wp-content/uploads/2024/02/oyakodon-en-tete-750x1000.jpg</thumbnail_url><thumbnail_width>600</thumbnail_width><thumbnail_height>800</thumbnail_height><description>Odkryj esencj&#x119; kuchni japo&#x144;skiej w Oyakodonie: prostym, szybkim i wyj&#x105;tkowo pokrzepiaj&#x105;cym daniu. W mniej ni&#x17C; 30 minut przenie&#x15B; si&#x119; kulinarnie do Japonii, gdzie tradycja i wspania&#x142;y smak &#x142;&#x105;cz&#x105; si&#x119; w jednej misce.</description><url>https://marcwiner.com/pl/oyakodon/</url><language>pl</language><recipe><name>Oyakodon &#x2013; japo&#x144;ska miska ry&#x17C;u z kurczakiem i jajkiem</name><cuisine><oembed>Japo&#x144;ska</oembed></cuisine><course><oembed>Danie g&#x142;&#xF3;wne</oembed><oembed>Donburi</oembed></course><prep_time_min>5</prep_time_min><cook_time_min>15</cook_time_min><total_time_min>20</total_time_min><servings><amount>2</amount><unit>osoby</unit></servings><ingredients><oembed>340 g mi&#x119;sa z udek kurczaka (bez ko&#x15B;ci i sk&#xF3;ry, cienko pokrojonego)</oembed><oembed>240 ml bulionu dashi (domowego lub przygotowanego z proszku dashi)</oembed><oembed>30 ml sake</oembed><oembed>15 ml jasnego sosu sojowego</oembed><oembed>15 g cukru</oembed><oembed>170 g cebuli (cienko pokrojonej)</oembed><oembed>3 dymki (posiekane, bia&#x142;e cz&#x119;&#x15B;ci oddzielone od zielonych)</oembed><oembed>2 &#x142;odygi mitsuby (opcjonalnie)</oembed><oembed>2 jajka (+ bia&#x142;ka z jajek u&#x17C;ytych do podania)</oembed><oembed>2 porcje ugotowanego bia&#x142;ego ry&#x17C;u</oembed><oembed>togarashi</oembed><oembed>2 &#x17C;&#xF3;&#x142;tka jaj (Bia&#x142;ka wykorzystuje si&#x119; podczas przygotowania)</oembed></ingredients><instructions_count>10</instructions_count><image>https://marcwiner.com/wp-content/uploads/2024/02/oyakodon-en-tete.jpg</image></recipe><author><name>Marc Winer</name><url>https://marcwiner.com/a-propos/</url><sameAs><oembed>https://www.instagram.com/marcwiner/</oembed><oembed>https://www.facebook.com/marcwinercuisine/</oembed><oembed>https://www.linkedin.com/in/marcwiner</oembed><oembed>https://www.youtube.com/@marc_winer</oembed><oembed>https://www.pinterest.com/marc_winer/</oembed><oembed>https://www.tiktok.com/@marcwiner</oembed></sameAs></author><attribution>Original recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.</attribution><cache_age>86400</cache_age></oembed>
