Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg
cookpad.japan @cookpad_jp
This has been one of my favourite side dishes from when my mom used to cook them for me when a kid. I had a craving for it so I tried recreating it in my own way.
Stir-fry the ingredients briefly over high heat. It's delicious either when the egg is soft-set or when it's cooked through. Cook it however you like it. Recipe by Yu-rizuyu-ri
Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg
This has been one of my favourite side dishes from when my mom used to cook them for me when a kid. I had a craving for it so I tried recreating it in my own way.
Stir-fry the ingredients briefly over high heat. It's delicious either when the egg is soft-set or when it's cooked through. Cook it however you like it. Recipe by Yu-rizuyu-ri
Cooking Instructions
- 1
Wash the bean sprouts, transfer into a sieve to drain the excess water. Cut the satsuma-age into about 5 mm wide strips.
- 2
Coat a heated frying pan with vegetable oil, and stir-fry the bean sprouts and satsuma-age.
- 3
When the bean sprouts start to cook through, add the dashi stock granules and soy sauce, and continue stir-frying. Swirl in the beaten egg, cover with a lid, and turn off the heat.
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