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Kikochan's Oyako Donburi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.9422
Energy (kCal)930.7624
Carbohydrates (g)9.7433
Total fats (g)51.2238
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. PREPARATION: | 2. Soak mushrooms in water ahead of time. | 3. Slice chicken into thin pieces. | 4. Wash watercress throughly, cut to 1 1/2 inches pieces. | 5. Beat eggs well in a container. When serving in individual bowls, separate eggs into four portions. | 6. After mushrooms have softened, remove stems and cut into small pieces. (I used a packaged of dried Shiataki mushrooms found in the Oriental section of my grocery store). | 7. PREPARING THE BROTH AND COOKING: | 8. Quickly boil all broth ingredients together. | 9. Remove from heat. | 10. Add chicken, mushrooms, green onions/watercress and let boil. | 11. Immediately lower heat and remove scum that may have surfaced to the top of the broth. | 12. Cook for 2 - 3 minutes. | 13. Slowly and gently pour the beaten egg mixture. | 14. from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency. | 15. Fill the donburi bowls with 2/3 full with hot rice. | 16. Gently ladle broth mixture over rice. | 17. Garnish with slivers of nori. (I used my kitchen shears to strip it up). | 18. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice cooked - - - -
    chicken breast 3/4 585.1349 0.0 70.9306 31.468000000000004
    egg 4 286.0 1.44 25.12 19.02
    mushroom 4 pieces dried 25.84 5.1604 1.7024 0.3724
    watercress 3 stalks used - - - -
    nori sushi 1 - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    mirin 1/4 cup - - - -
    water 1 3/4 3/4 0.0 0.0 0.0 0.0

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



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