Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 223.0
Total Fat 5.2 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.0 g
Cholesterol 187.0 mg
Sodium 1,821.3 mg
Potassium 228.7 mg
Total Carbohydrate 29.8 g
Dietary Fiber 6.0 g
Sugars 0.5 g
Protein 13.7 g
Vitamin A 25.6 %
Vitamin B-12 7.3 %
Vitamin B-6 12.6 %
Vitamin C 4.0 %
Vitamin D 5.7 %
Vitamin E 2.3 %
Calcium 7.7 %
Copper 5.8 %
Folate 7.2 %
Iron 17.7 %
Magnesium 15.1 %
Manganese 60.5 %
Niacin 10.0 %
Pantothenic Acid 10.3 %
Phosphorus 19.2 %
Riboflavin 16.8 %
Selenium 19.6 %
Thiamin 9.1 %
Zinc 8.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Japanese Breakfast

View the full Japanese Breakfast Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Japanese Breakfast

109 calories of Brown Rice, medium grain, (0.50 cup)

63 calories of Egg, fresh, whole, raw, (1 medium)

32 calories of Sushi Nori, Raw Untoasted, 1 sheet, (4 serving)

16 calories of Soy Sauce, (0.12 cup)

Nutrition & Calorie Comments  

Mixing the piping hot rice with the raw egg will cook the egg - it cooks gently and leaves the egg with a softer texture than if you cook the egg and rice together. This is the cooking technique as spaghetti carbonara, also you use the soy sauce to dip in- do not use the whole amount
I think I know what you mean, but the recipe isn't explained well enough. I'm pretty sure you are using pre-cooked rice and want to heat the rice and egg together so the egg cooks -- even if for just a minute? And a quarter cup of soy sauce is crazy sodium-wise.