CHICKENAWORLD COOKING RECIPE 
JAPANESE. CHICKEN DONBURI ("Oyako Donburi")
Schedule time
40 minutes
Origin
Japan
Recommended time to eat
Lunch, Dinner
Recommended for
All people
Accompanied drink
Rice wine, Beer, White wine, Whisky.
Composition (Per 100g. 3.5 oz)
Energy 123 Kcal, Water 70 %, Protein 7.68 %, Fat 2.2 %, Carbohydrates 17.5 %, Ash 1.55 %, Calcium 23 mg, Phosphorus 86 mg, Iron 0.9 mg, Sodium 389 mg, Potassium 198 mg, Retinal 29 mg, Carotene 92 micron g, Retinal Potency 147 IU, Thiamin 0.05mg, Riboflavin 0.15 mg, Niacin 2.1 mg, Ascorbic acid 0,08 mg.
Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
The delicious flavore of green onion, chicken and egg in a sauce. The way of eating which is general.
Ingredients(1portions)
150 g or 5 oz. Steamed rice See Steamed rice direction
60 g or 2 oz. Chicken meat
80 g or 3 oz. Seafood stock See Seafood stock direction
20 g or 2/3 oz. Soy sauce (liquid) See Soy sauce direction
5 g or 1/6 oz. Sugar
10 g or 1/3 oz. Mirin(liquid) or white wine
30 g or 1 . oz. Green onion
50 g or 2 oz. Egg
1 g or oz. Algae toasted
3 g or oz. Mitsuba leafstalk and leaves
409 or 14 oz. Total. 350 g or 12 oz. Yield
Directions
1. Cut of chicken meat, green onion and Mitsuba leafstalk and leaves.
2. Add chicken meat, seafood stock, soy sauce(liquid), sugar, Mirin(liquid) or white wine, green onion in the saute pan.
3. Heat 2. on high, cook 3-5 minutes more.
4. Beat the egg and add them to 3. , Add cut of Mitsuba leafstalk and leaves.
5. When egg are half cooked , turn off heat.
6. Place rice in a bowl and arrange 5. on top.
7. Garmish with Algae toasted(sliced).
Photos
Top left: Soy sauce, Top right: Green onion, Top end: Chicken, Bottm left: Algae toasted, Bottom right: Mitsuba leafstalk and leaves,
15 Sep. 2002