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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all the sauce ingredients in a small bowl. Stir to combine well. | 2. Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the mixed sauce and cook for 2 minutes. Skim off the scum. | 3. Pour the eggs slowly in a circular motion covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes. Add the scallions. | 4. To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/4		cut	7.0	1.6345	0.1925	0.0175
chicken thigh	8	ounces	cut	997.92	1.7917	21.7274	100.3136
egg	3		beaten	214.5	1.08	18.84	14.265
water	3/4	cup		0.0	0.0	0.0	0.0
scallion	1		cut	32.0	7.34	1.83	0.19
rice			cooked	-	-	-	-
soup	1 1/2	1/2		469.4687	57.9692	12.3831	22.1807
mirin	1 1/2	1/2		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302

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