Chicken and egg dish. (The name means mother (chicken) and child (egg).
1. Place the mirin, soy, sugar and dashi or chicken stock in a large frying pan and bring to the boil.
2. Spread the onion over the base of the pan, top with the chicken pieces and bring to the boil then simmer for 10 minutes until the chicken is cooked.
3. Slowly pour the eggs evenly over the chicken and cover with a lid. cook for 30 seconds then remove from the heat and leave covered for another minute.
4. Serve in bowls over Japanese rice, topped with spring onions.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 203 | ||
Calories from Fat: 42 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 10622mg | 366 % | |
Potassium 530.9mg | 14 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 15.1g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 203
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