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2 Serves
30 Mins
Slice the chicken into bite-sized pieces and thinly slice the onion using a chef's knife on a cutting board.
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AmericanVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
105 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
127 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
1346 mg / 4,700 mgSodium
2409 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
136 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
4 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
In a saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over the stove.
Add the chicken and onion to the simmering liquid in the saucepan and cook until the chicken is fully opaque.
Whisk the eggs in a bowl and pour them over the chicken mixture. Cover the saucepan and cook until the eggs are set to your preference.
Ladle the chicken and egg mixture over bowls of cooked white rice and serve immediately.
47
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Japanese
Japanese