2 Serves
30 Mins
Prepare the sauce by combining dashi, soy sauce, mirin, and sugar in a small bowl.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
5 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
255 µg / 400 µgCalcium
295 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
732 mg / 1,250 mgPotassium
1303 mg / 4,700 mgSodium
2362 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
103 µg / 55 µgFiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
3 g / 20 gCholesterol
383 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Slice the chicken thighs into bite-sized pieces and thinly slice the onion.
In a frying pan, heat the cooking oil over medium heat and sauté the onions until softened.
Add the chicken pieces to the pan and cook until browned, then pour in the prepared sauce and bring to a simmer.
Lightly beat the eggs in a bowl and pour them over the simmering chicken and onions, then cover and cook until the eggs are set to your preference.
Serve the mixture over a bowl of hot cooked rice and garnish with sliced scallions.
9
g24
g8
g
