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Egg And Fish Cake Rice Bowl Recipe

Egg and Fish Cake Rice Bowl Recipe
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Serving : 3
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Prepare the ingredients before making Egg and Fish Cake Rice Bowl in your home. Then, follow these steps below to serve Egg and Fish Cake Rice Bowl for your family or friends.

Ingredients: 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

How to Make Egg and Fish Cake Rice Bowl

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Egg and Fish Cake Rice Bowl in your home by yourself.

    Step 1
  • I use a 2x concentrate mentsuyu sauce, but dilute it with 3 times the amount of water.
  • Step 2
  • Cut the kamaboko slice into half lengthwise.
  • Step 3
  • Slice it into 3 thin slices.
  • Step 4
  • Stack up the slices and cut in to 2-3 mm thick strips.
  • Step 5
  • Slice the onion very thinly.
  • Step 6
  • Wash the leeks and slice on the diagonal into 5-6 cm wide pieces.
  • Step 7
  • 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.
  • Step 8
  • 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.
  • Step 9
  • Simmer for 3 minutes over medium heat, then add the kamaboko.
  • Step 10
  • Add the leek after 1 minute.
  • Step 11
  • 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.
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