About the product
In an effort to deliver delicious and safe meat to customers, Sugarlady developed its own meat, as well as therapeutic chemical and antibiotic-free chicken, beef, and pork for its products.
Sugarlady Chicken (produced in Tokushima and Kagawa in Japan) are obtained from Akadori chickens raised in sanitary poultry houses in the mountains surrounded by rich nature. The chickens used for Sugarlady chicken are raised on special feed and without using any therapeutic chemicals or antibiotics. Sugarlady chicken features a rich taste and no poultry smell.
How to prepare
In order to prevent compromising the texture of the oyakodon, please do not boil or thaw. When thawing under water, the water should be slightly cool to the touch. Leave the meat under the water until it has completely thawed. The water does not need to run rapidly- a steady stream would do to defrost your Sugarlady chicken oyakodon. To prepare one serving of Sugarlady chicken oyakodon (chicken and egg rice bowl), you need 2 eggs and a bowl of rice (about 200g). After thawing, place the contents of the bag in a shallow pot or frying pan, (do not leave the broth out). Once the pot’s contents come to a boil, add beat eggs (2 pieces) and lower the heat. When the eggs come to a soft boil, place the oyakodon over warm rice. This product is made with raw meat. Please be sure to consume after ensuring that the oyakodon is fully cooked.
Ingredients & Nutrition
This product contains chicken (domestic), onion (domestic), soy sauce, mirin- rice wine, sake, seasoning extract (kelp, bonito, yeast, wheat gluten), sugar, rice- fermented seasoning, salt.
Volume: 300g (150g × 2 bags)
Calories: 1 bag (150g) 148kcal
Salt Equivalent: 2.8g
This product is not suitable for anyone with allergies to wheat, soy, chicken or contamination.
The recommended shelf life for this product is 12 months.
Origin of ingredients
Origin of ingredients: chicken, onions (domestic). Prepared and packaged in Japan.
Specialty: Additive Free, Non-GMO