Oyakodon
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Rice bowl with chicken, onion and softly set egg; 4 servings.
4 servingsFinal yield 2,200 g
Ingredients
- 320 gRice, white, long-grain, regular, raw, unenriched
- 600 gBeverages, water, tap, drinking
- 600 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- 320 gEgg, whole, raw, fresh
- 250 gOnions, raw
- 40 gSoy sauce made from soy and wheat (shoyu)
- 450 gSoup, stock, chicken, home-prepared
Method
- Rinse 320 g rice, add 600 g water, bring to a boil and cook covered very gently for 17 minutes. Then rest it covered for 10 minutes.
- Slice the onion into thin half-moons and bring stock and soy sauce to a gentle simmer in a wide pan. Cook the onion for 5 minutes.
- Add thin chicken slices and simmer for 5 minutes until they reach 74 °C.
- Lightly beat the eggs, pour over the chicken, cover and remove from heat after 2 minutes. Divide rice into bowls and top with chicken, egg and sauce.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,628.8 kcal
- Protein
- 215.4 g
- Fat
- 54.1 g
- Total carbohydrate (by difference)
- 299.4 g
- Total dietary fibre (USDA)
- 8.7 g
- Saturated fatty acids
- 15.5 g
- Sodium
- 3,615.1 mg
- Salt (sodium × 2.5)
- 9 g
Per serving
- Protein53.8 g34%
- Fat13.5 g19%
- Total carbohydrate (by difference)74.8 g47%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 657.2 kcal
- Protein
- 53.8 g
- Fat
- 13.5 g
- Total carbohydrate (by difference)
- 74.8 g
- Total dietary fibre (USDA)
- 2.2 g
- Saturated fatty acids
- 3.9 g
- Sodium
- 903.8 mg
- Salt (sodium × 2.5)
- 2.3 g
Per 100 g of finished food
- Energy
- 119.5 kcal
- Protein
- 9.8 g
- Fat
- 2.5 g
- Total carbohydrate (by difference)
- 13.6 g
- Total dietary fibre (USDA)
- 0.4 g
- Saturated fatty acids
- 0.71 g
- Sodium
- 164.3 mg
- Salt (sodium × 2.5)
- 0.41 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Soy, Celery
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal