Japanese-Style Minced Pork and Egg in a Bowl
Verona TAM, registered dietitian (UAS) and Continuing Education Sub-Committee of Hong Kong Nutrition Association said, "Many people may have a myth on high content of cholesterol in egg, which is unhealthy to heart. However, the fat content in egg is mainly unsaturated fatty acid which is good for heart health. Only when the diet does not contain other foods high in cholesterol, it is fine to have one egg on that day.. Seaweed is a good source of iodine, an essential nutrient for the production of thyroid hormones which are responsible for normal growth and development."
Ingredients: (to serve 1)
| Rice | 260 g |
| Eggs | 70 g |
| Lean pork, minced | 70 g |
| Nori (seaweed), shredded | 2 g |
| Spring onions, diced | 2 g |
Seasonings:
| Sugar | 1 1/3 teaspoon |
| Soya sauce | 2 teaspoon |
| Sake | 1 1/3 teaspoon |
Cooking Method:
| 1. | Heat a non-stick frying pan. Add the eggs. Cook and stir until the eggs are set. Set aside. |
| 2. | Heat the non-stick frying pan. Add the minced pork. Add seasonings. Cook till done. Set aside. |
| 3. | Finally, put the egg curds and minced pork on the steamed rice. Sprinkle with seaweed and spring onions to serve. |
Per Serving:
| Energy (kcal) | 566 |
| Carbohydrate (g) | 82 |
| Protein (g) | 31 |
| Fat (g) | 10 |
| Sugar (g) | 6 |
| Sodium (mg) | 742 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Yokozuna Japanese Noodle Shop.
Extract from CookSmart, Issue 19
