Recipe of Homemade Potato, Onion and Egg Rice Bowl
Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Make Any-night-of-the-week Potato, Onion and Egg Rice Bowl. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Potato, Onion and Egg 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 Potato, Onion and Egg 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 Potato, Onion and Egg Rice Bowl is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Potato, Onion and Egg Rice Bowl using 10 ingredients and 5 steps. Here is how you cook it.
My family's Oyako-don always had potatoes in it. I remembered how delicious the fluffy potatoes were when seasoned with the sweet tasting sauce and wanted to make something simple without chicken included.
When simmering the potatoes and onions, keep as much of the soup as possible so you can spoon it onto the rice later on. Add mitsuba (wild Japanese parsley) or green onion as garnish, for a nice presentation. Recipe by yaburie
Ingredients and spices that need to be Prepare to make Potato, Onion and Egg Rice Bowl:
- 2 servings Cooked rice
- 2 Potatoes
- 1/2 Onion
- 2 Egg
- 5 fl oz ☆Water
- 2 tbsp ☆ Soy sauce
- 2 tbsp ☆ Mirin
- 1 tbsp ☆Sake
- 1 tbsp ☆ Sugar
- 1 Shichimi spice
Steps to make Potato, Onion and Egg Rice Bowl
- Thinly slice the onion. Peel the skin of the potato and slice into 5x5 mm matchsticks. Submerge the potatoes in water and strain using a colander.
- In a pot, heat water, soy sauce, mirin, sake, and sugar.
- When it comes to a boil, add the onions and potatoes and cover the pot. Simmer on low heat until potatoes are soft for about 10 minutes (try to preserve the soup as much as possible).
- When the potatoes are soft, pour beaten eggs in a circular motion. Cover the pot for about 1 minute on low heat until eggs are softly cooked.
- Pour the mixture on the bowl of rice. Add shichimi spice to your taste and enjoy.
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