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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut scallion into 1/2 inch sticks, keeping green and white portions separate. Finely chop onion and napa. | 2. Whisk 2 eggs together thoroughly. | 3. Put a wok or pan over high heat, swish 1/2 tbs. grapeseed oil around the wok. Add the eggs. When it is no longer runny in the center flip it over for a few seconds. Transfer to a plate. | 4. Add the rest of the oil to the wok. Add yellow onion and napa, stir-fry for approximately 2 minutes. Pour dashi stock over stir-fry and add sake, salt and a few dashes of pepper. Bring to a boil, then reduce heat and simmer for 3 minutes. | 5. Tear the egg into bitesized pieces. Add egg, edamame, scallion sticks-white portion-(and soy sauce if using)to the wok. Simmer for 2 minutes. Garnish with remaining scallion tops. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
edamame	1/8	cup	shelled	16.0775	1.1225	1.655	0.6977
scallion	1			32.0	7.34	1.83	0.19
grapeseed oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
yellow onion	1/3	cup		38.28	2.2794	0.2755	3.1319999999999997
napa cabbage	2/3	cup		8.72	1.6205	0.7993	0.1235
dashi stock	3	cups		-	-	-	-
sake	1/2	teaspoon		-	-	-	-
sea salt	1/2	teaspoon		-	-	-	-
black pepper				-	-	-	-
soy sauce	1/2	teaspoon		1.4045	0.1306	0.2157	0.0151

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