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Before you jump to Egg and Fish Cake Rice Bowl recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Choosing to eat healthily has incredible benefits and is becoming a more popular way of living. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. There are more and more campaigns to try to get people to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, most people think that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. In reality, though, just making a couple of small changes can positively affect day-to-day eating habits.
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Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to egg and fish cake rice bowl recipe. To cook egg and fish cake rice bowl you only need 9 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Egg and Fish Cake Rice Bowl:
- Get 150 ml Mentsuyu (2x concentrate)
- Provide 450 ml Water
- Prepare 1 slice Kamaboko
- Get 3/4 medium Onion
- Prepare 3 stalks Japanese leek
- Use 3 Eggs
- Get 3 bowlfuls Plain steamed rice
- Take 1 Sansho Japanese pepper
- Get 1 Shredded nori seaweed
Instructions 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.
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