Egg and Fish Cake Rice Bowl. Dried anchovies, dried kelp, eggs, fish cakes, green onion, hot pepper flakes, hot pepper paste, rice cake, sugar, water. Just salmon, egg, onion, and My kids do not like anything fishy. I snuck this one by them and they loved it.
Drizzle each egg with a half-teaspoon of tamari and toasted sesame oil, letting it roll onto the other ingredients, plus hot I'm looking forward to making this crispy rice and egg bowl!
Thai Fish Cakes - This popular Thai restaurant favourite is so easy to make at home!
Thai Fish Cakes are a classic Thai street food that you'll find all over Thailand, from Bangkok to the popular tourist Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated.
You can have Egg and Fish Cake Rice Bowl using 9 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Egg and Fish Cake Rice Bowl
- You need 150 ml of Mentsuyu (2x concentrate).
- It's 450 ml of Water.
- Prepare 1 slice of Kamaboko.
- Prepare 3/4 medium of Onion.
- You need 3 of stalks Japanese leek.
- Prepare 3 of Eggs.
- It's 3 of bowlfuls Plain steamed rice.
- You need 1 of Sansho Japanese pepper.
- Prepare 1 of Shredded nori seaweed.
Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot rice bowl has. Rice bowls From donburi to poké, all these dishes sit on a fluffy bed of Japanese rice that absorbs the Tim Anderson's oyakodon (chicken and egg) rice bowl recipe. Photograph: Jonathan West for the Although it isn't a Japanese preparation, the combination of raw fish, soy sauce and sesame oil. Fried Chicken and Egg Rice Bowl.
Egg and Fish Cake Rice Bowl step by step
- I use a 2x concentrate mentsuyu sauce, but dilute it with 3 times the amount of water..
- Cut the kamaboko slice into half lengthwise..
- Slice it into 3 thin slices..
- Stack up the slices and cut in to 2-3 mm thick strips..
- Slice the onion very thinly..
- Wash the leeks and slice on the diagonal into 5-6 cm wide pieces..
- This is for 3 servings, but from this point on each serving will be made separately so divide all the ingredients into 3 equal portions. Break 1 egg into a bowl and beat it up..
- Make 1 portion at a time. Put 1/3 of the prepared sauce into a small, shallow pan. Cook over high heat and add the onion. When it comes to a boil lower the heat to medium..
- Simmer for 3 minutes over medium heat, then add the kamaboko..
- Add the leek after 1 minute..
- After another minute turn the heat back up to high and add the egg. When the egg is soft-set turn the heat off. Put some rice into a bowl and put the egg mixture on top. Sprinkle with some sansho pepper to finish. Make the rest of the servings in the same way. Top with shredded nori seaweed to taste..
Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori. Oyakodon (Japanese Chicken and Egg Rice Bowl). Whether you're looking for a wholesome breakfast or a self-contained meal with plenty of different textures Brown rice to quinoa, poke to bibimbap, hearty stews to sashimi-fresh fish, , the combinations are endless. Recipe courtesy of Food Network Kitchen. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion.
