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Oyakodon - Traditional Japanese Dish Recipe Video
|Chicken||180 Gram, cut in pieces|
|Egg||6 Medium, beaten|
|Onion||1⁄4 Medium, sliced|
|Mitsuba leaves||4 Large|
|Rice||3 Cup (48 tbs), cooked|
|For oyakodon sauce|
|Nagasawake sauce||40 Cubic Centimeter (Mentsuyu)|
|Sake||40 Cubic Centimeter|
|Mirin||40 Cubic Centimeter|
|Soy sauce||2 Tablespoon|
|Nori||2 Tablespoon, shredded|
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
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.
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.
13. Spoon the egg over bowl of cooked rice.
14. Serve Oyakodon hot garnished with shredded nori.