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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. | 2. Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes. | 3. Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat. | 4. To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	2	cups	uncooked	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
chicken thigh	4		skinless boneless cut	7972.8	14.3148	173.5896	801.4476
onion	1		cut sliced	64.0	14.944	1.76	0.16
dashi stock	2	cups		-	-	-	-
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
mirin	3	tablespoons		-	-	-	-
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
egg	4			286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.