Egg and Fish Cake Rice Bowl
Egg and Fish Cake Rice Bowl

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, egg and fish cake rice bowl. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Egg and Fish Cake Rice Bowl. 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. Top each bowl with scallions, sesame seeds, and desired additional toppings.

Egg and Fish Cake Rice Bowl is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Egg and Fish Cake Rice Bowl is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have egg and fish cake rice bowl using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Egg and Fish Cake Rice Bowl:
  1. Take 150 ml Mentsuyu (2x concentrate)
  2. Make ready 450 ml Water
  3. Take 1 slice Kamaboko
  4. Take 3/4 medium Onion
  5. Prepare 3 stalks Japanese leek
  6. Prepare 3 Eggs
  7. Get 3 bowlfuls Plain steamed rice
  8. Make ready 1 Sansho Japanese pepper
  9. Prepare 1 Shredded nori seaweed

The Korean Bowl has the best Gimbap in the Twin Cities. It's flavorful and has the perfect ratio of rice, protein and vegetables. Their Chicken Tonkatsu is the bomb! So crunchy and a little salty and the dipping sauce was very good.

Steps to make Egg and Fish Cake Rice Bowl:
  1. I use a 2x concentrate mentsuyu sauce, but dilute it with 3 times the amount of water.
  2. Cut the kamaboko slice into half lengthwise.
  3. Slice it into 3 thin slices.
  4. Stack up the slices and cut in to 2-3 mm thick strips.
  5. Slice the onion very thinly.
  6. Wash the leeks and slice on the diagonal into 5-6 cm wide pieces.
  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.
  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.
  9. Simmer for 3 minutes over medium heat, then add the kamaboko.
  10. Add the leek after 1 minute.
  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.
  12. Ready to serve and ENJOY!

Their Chicken Tonkatsu is the bomb! So crunchy and a little salty and the dipping sauce was very good. It paired well with the white rice. Kimchi rice bowl is another popular breakfast dish in Korea. In addition to kimchi and cooked white rice, this rice breakfast bowl is filled with bacon strips and fried eggs.

So that’s going to wrap this up for this exceptional food egg and fish cake rice bowl recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!