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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop the green onion. | 2. Cut chicken into bite-sized pieces. | 3. Marinate chicken in soy sauce and mirin for at least 10 minutes. If you don't have mirin, you can use sake and 1/4 tsp sugar. If you don't have sake, dry sherry can be used as well. | 4. In another bowl, break the eggs. Divide the yolks into halves. Stir the eggs, but do not fully blend them. | 5. In a saucepan, heat the dashi (substitute with chicken broth) to a boil. Add the chicken and cook quickly, stirring constantly. | 6. When the chicken is fully cooked, add the green onions and eggs in a circular motion. Roughly stir the mixture. | 7. In the traditional Japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so I prefer to fully cook the eggs. | 8. Serve on steamed rice and garnish with nori to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3/4			585.1349	0.0	70.9306	31.468000000000004
egg	6			429.0	2.16	37.68	28.53
green onion	1			19.17	4.0754	0.6887	0.3337
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
mirin	2	tablespoons		-	-	-	-
dashi	1	cup		-	-	-	-
nori			shredded	-	-	-	-

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