1. Chopped meat. Slice the onion thinly( 6-7mm).See photo 1.
2. Heat the frying pan with oil. Add the pork and brown.See photo 2.
3. Add the sliced onion and cook.See photo 3.
4. Add the seasonings (noodle dipping sauce, mirin, sake) and simmer for about 1 minutes.See photo 4.
5. Pour the beaten eggs over the pork and onion. Simmer and middle heat for 1 minutes. When the egg is half-cooked, turn off the heat. See photo 5.
6. Divide the rice in bowls and put the pork and egg on top. See photo 6.
About "Oyakodon" and "Tanindon".
"Oyako" in Japanese means "Parent" and "Child".
"Chiken"(Parent) and the "Egg"(Child) are "Oyako". So, Oyakodon.
"Tanin" in Japanese "stranger".
"Beef or Pork" and "Egg" are strangers. Their relationship is not parent and child. So, we call
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (336g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 242 (34%)|
|Amt Per Serving||% DV|
|Total Fat 26.9g||36 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 250.8mg||77 %|
|Sodium 235.2mg||8 %|
|Potassium 373.1mg||10 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 36.6g|
|Protein 25.3g||36 %|
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Calories per serving: 721
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