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Mushroom and Egg "Gyudon" Japanese Rice Bowl
SALTNPEPPERHERE11Ingredients
40Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 340 grams king mushrooms (hand-shredded into strips)
- 1 yellow onions (large or 2 small, 250g, thinly sliced)
- 1 Tbsp. sugar
- 4 eggs
- neutral oil (for sautéing, I use avocado oil)
- 1/4 cup mirin (see recipe head note)
- 1/4 cup sake (see recipe head note)
- 3 Tbsp. light soy sauce (or tamari for gluten-free)
- short grain rice (Steamed Japanese)
- 1 scallion (chopped)
- shichimi togarashi (Japanese 7-blend chili pepper powder mixture, optional - see recipe head note)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium760mg32% |
| Potassium610mg17% |
| Protein11g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A50% |
| Vitamin C10% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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