Simple Way to Make Any-night-of-the-week Egg and Fish Cake Rice Bowl
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Steps to Make Super Quick Homemade Egg and Fish Cake Rice Bowl. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Egg and Fish Cake Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg and Fish Cake Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Egg and Fish Cake Rice Bowl is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Egg and Fish Cake Rice Bowl using 9 ingredients and 11 steps. Here is how you can achieve that.
I was chosen to become a tester for a certain bottled mentsuyu noodle sauce brand. It was so delicious that I tried it in a donburi rice ball recipe that I make all the time, and it improved and rounded out the flavor quite a bit. Of course you can make this with any mentsuyu sauce.
For 3 servings. Recipe by Nanaiku
Ingredients and spices that need to be Take to make Egg and Fish Cake Rice Bowl:
- 150 ml Mentsuyu (2x concentrate)
- 450 ml Water
- 1 slice Kamaboko
- 3/4 medium Onion
- 3 stalks Japanese leek
- 3 Eggs
- 3 bowlfuls Plain steamed rice
- 1 Sansho Japanese pepper
- 1 Shredded nori seaweed
Steps to make Egg and Fish Cake Rice Bowl
- 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.
While this is certainly not the end all be guide to cooking easy and quick lunches it's great food for thought. The expectation is that will get your own creative juices flowing so that you could prepare excellent lunches for the family without the need to do too terribly much heavy cooking at the approach.
So that's going to wrap this up with this special food Steps to Make Speedy Egg and Fish Cake Rice Bowl. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!