Oyakodon - Traditional Japanese Dish Recipe Video

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings3
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Chicken180 Gram, cut in pieces
 Egg6 Medium, beaten
 Onion1⁄4 Medium, sliced
 Mitsuba leaves4 Large
 Oil2 Tablespoon
 Rice3 Cup (48 tbs), cooked
For oyakodon sauce
 Nagasawake sauce40 Cubic Centimeter (Mentsuyu)
 Sake40 Cubic Centimeter
 Mirin40 Cubic Centimeter
 Sugar1 Tablespoon
 Soy sauce2 Tablespoon
For garnish
 Nori2 Tablespoon, shredded

Nutrition Facts

Serving size

Calories 1158 Calories from Fat 266

% Daily Value*

Total Fat 30 g46.2%

Saturated Fat 6.7 g33.7%

Trans Fat 0 g

Cholesterol 414.8 mg

Sodium 927.7 mg38.7%

Total Carbohydrates 170 g56.7%

Dietary Fiber 7 g28%

Sugars 12.8 g

Protein 42 g83%

Vitamin A 46% Vitamin C 36.9%

Calcium 12.1% Iron 23.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a bowl, mix together nagasawake sauce, sake, mirin, sugar and soy sauce. Set aside.
2. In a medium bowl, beat the eggs together until light and fluffy.

MAKING
3. In a non-stick pan, heat oil and fry chicken pieces until golden brown for about 10 minutes.
4. Using a perforated ladle remove the chicken pieces and set aside.
5. In the same pan, sauté onions for 3 minutes or until onions are lightly browned.
6. Stream in the sauce, and allow to boil.
7. Add the chicken pieces and simmer for about 5 minutes.
8. Reduce the heat and pour in half of the egg.
9. Tilt the pan to spread the egg evenly.
10. Cover the pan with lid and allow to cook for 3 minutes or until the egg sets.
11. Pour the remaining egg and spread evenly.
12. Place the mitsuba leaves and cook for 3 minutes.

SERVING
13. Spoon the egg over bowl of cooked rice.
14. Serve Oyakodon hot garnished with shredded nori.
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