Protein Tamagodon

Ingredients

• 100 g White rice (Weighed uncooked; quantity adjustable.)
• 5 Eggs (Quantity adjustable.)
• 25 g Soy sauce
• 0.333 cube Chicken stock cube (Approximately one-third of a cube.)
• 10 ml Mirin
• 5 ml Rice vinegar
• 0.5 Onion (Half a medium onion, approximately 50 to 60 g.)
• Water (Quantity unspecified; add enough to complete the sauce.)

Steps

1. 1

   Cook the rice in a rice cooker or in a saucepan, using your usual method.

2. 2

   Crack the eggs into a bowl and lightly beat them with a fork. Do not mix them completely; some visible areas of egg white and yolk should remain.

3. 3

   Slice half a medium onion.

4. 4

   Pour the soy sauce, mirin, and rice vinegar into a pan. Add water and one-third of a chicken stock cube.

5. 5

   Heat the sauce. Once it is hot, add the onion and cook until translucent.

6. 6

   Reduce the heat. Pour half of the beaten eggs into the pan, then cover and cook.

7. 7

   After 2 to 3 minutes, add the remaining eggs and continue cooking briefly, until the eggs are set to your desired texture.

8. 8

   Place the egg and onion mixture over the cooked rice, then serve immediately.

Notes

The amount of water and the exact final cooking time for the eggs are not specified in the source. The nutritional values stated in the description are: 89 g carbohydrates, 21 g fat, 42 g protein, and 760 kcal; these may vary depending on the rice, eggs, and brands used.

Nutrition per serving

• main course
• Japanese cuisine
• high-protein
• fitness meal
• one-pan
• quick