Chikuwa & Egg Rice Bowl

Name: Chikuwa & Egg Rice Bowl
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1/4 cup Water; 1/8 teaspoon Dashi Powder *OR other instant stock powder; 1 tablespoon Soy Sauce; 1 tablespoon Mirin; 1 teaspoon Sugar *optional, only if you like sweeter flavour; 1 thick Spring Onion *thickly sliced diagonally; 60 g Chikuwa (Japanese Tubular Fish Cakes) *thawed if frozen; 1 Egg *lightly whisked; 1 serving warm Cooked Rice; Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a variation of a very popular Japanese dish ‘Oyako Don’, Chicken and Egg Rice Bowl. I often replace Chicken with other protein, such as Fish, Pork, Tofu, etc. Today I used Chikuwa, Japanese Tubular Fish Cakes. I cooked the ingredients in a sweet sauce seasoned with Soy Sauce, bind the ingredients with Egg, then cover warm Cooked Rice with the mixture. It took less than 5 minutes for me to cook this.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

1 Serving

1/4 cupWater
1/8 teaspoonDashi Powder *OR other instant stock powder
1 tablespoonSoy Sauce
1 tablespoonMirin
1 teaspoonSugar *optional, only if you like sweeter flavour
1thick Spring Onion *thickly sliced diagonally
60 gChikuwa (Japanese Tubular Fish Cakes) *thawed if frozen
1Egg *lightly whisked
1serving warm Cooked Rice
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli

Saved

Steps

5 minutes

1

Place Water, Dashi Powder, Soy Sauce and Mirin (and Sugar) in a small frying pan (18-20cm) OR saucepan, and bring to the boil. Add Spring Onion and Chikuwa, and bring back to the boil.
2

Pour whisked Egg over but DO NOT stir. Cover with a lid and cook until the Egg is softly set.
3

Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy. *Note: Sprinkle with some Shichimi (Japanese Chilli Spice Mix) if you have it.

'Oyako' Don