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Chicken and Egg Bowl (Oyakodon)

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Main

    • 🍚 2 bowls cooked rice (400g)
    • 🍗 1 chicken breast (200g)
    • 🥚 2 eggs
    • 🧅 1/2 onion (100g), sliced
    • 1/4 bunch mitsuba, chopped
    • Potato starch, as needed

  • Seasoning

    • 2 tbsp mirin
    • 🍬 1 1/3 tsp sugar
    • 🧂 2 tbsp soy sauce
    • 1/3 tsp dashi powder
    • 💧 150 ml water

PASSOS

1

Slice the onion thinly and chop the mitsuba into 3 cm pieces.

2

Cut the chicken breast into bite-sized pieces and coat lightly with potato starch.

3

Crack the eggs into a bowl and beat lightly.

4

Heat the seasoning mixture (mirin, sugar, soy sauce, dashi powder, and water) in a pan over medium heat until boiling. Add the chicken and onion, and simmer for about 5 minutes.

5

Pour the beaten eggs evenly into the pan. Cook until semi-set, then turn off the heat and cover with a lid for 1 minute.

6

Serve the mixture over bowls of rice and garnish with chopped mitsuba.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 50g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh mitsuba for a vibrant garnish.Adjust the seasoning to taste if you prefer a sweeter or saltier flavor.For a richer flavor, you can add a splash of sake to the sauce.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.