Oyakodon
Ingredients
Main ingredients
- Olive oil 0.5 spoon
- Tsuyu (Japanese soup base) 15 g
- Oligosaccharide syrup 10 g
- Soy sauce 1 serving
- Onion 35 g
- Raw egg 2 piece
- Chicken tender 1 serving (3 pieces)
- White rice 0.7 bowl
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
85.97 g
44%
Protein
36.45 g
19%
Fat
32.27 g
37%
Cooking steps
-
1
Cut the chicken into bite-sized pieces.
-
2
Slice the onion thinly.
-
3
Add cooking oil to a pan and sauté the onion.
-
4
Add the chicken and stir-fry until cooked.
-
5
Add soy sauce, mirin, sugar, and kelp broth, then bring to a boil.
-
6
Beat the eggs and pour them evenly over the pan.
-
7
Cover with a lid and cook on low heat until the eggs are soft-set.
-
8
Serve over rice to finish.
