Oyakodon is pure bliss, combining the ease of lightly poached chicken with the velvety richness of eggs and onions simmered in sauce. In Japanese, oya means parent, while ko translates to child. Consequently, chicken and egg come together in a blend of dashi, mirin and soy sauce. A perfect weekday meal, oyakodon cooks in just under 30 minutes and is delightful alongside pickles and a bowl of
miso soup. The chicken and egg bowl is a dream of soulfulness ladled over rice. Leftovers, if you have any, will hold in the refrigerator for a day.See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 to 4 serving (775g | ||
Recipe Makes: 2 to 4 servi | ||
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Calories: 417 | ||
Calories from Fat: 194 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 848.8mg | 261 % | |
Sodium 304.5mg | 10 % | |
Potassium 1622.3mg | 43 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 16.7g | ||
Protein 32.6g | 47 % | |
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: 417
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