Oyako bowl
- Number of Servings: 4
Ingredients
* White Rice, long grain, 4 cup * Chicken Breast, no skin, .75 unit (yield from 1 lb ready-to-cook * Onions, raw, 1 medium (2-1/2" dia) * Vegetable Broth, 1.33 cup * *Soy Sauce, 7 tbsp * Granulated Sugar, 6 tsp * Egg, fresh, 4 medium
Cook steamed rice. Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat. Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for a few minutes. Add onion slices to the pan and simmer for a few more minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KASPER10779.
Number of Servings: 4
Recipe submitted by SparkPeople user KASPER10779.
Nutritional Info Amount Per Serving
- Calories: 340.3
- Total Fat: 5.1 g
- Cholesterol: 194.7 mg
- Sodium: 1,957.4 mg
- Total Carbs: 56.8 g
- Dietary Fiber: 1.4 g
- Protein: 14.9 g
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