Fish Fingers & Egg Rice Bowl

Name: Fish Fingers & Egg Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 4-5 cooked Fish Fingers *cold leftovers are OK, cut in half; 1 Spring Onion *diagonally sliced; 1 Egg *whisked; 1 serving warm Cooked Rice; 1/4 cup Water; 1/8 teaspoon Dashi Powder *forget if you don’t have it; 1/2 tablespoon Mirin; 1/2 tablespoon Soy Sauce; 1 teaspoon Sugar *alter the amount

Hiroko Liston @hirokoliston

Melbourne, Australia

I used to purchase Frozen Fish Fingers regularly for my children when they were young. My children loved Fish Fingers, which made a quick & easy meal. Sometimes I had leftovers and they didn’t taste good next day. This is what I used to cook using those leftover Fish Fingers. A typical Japanese rice bowl dish similar to ‘Oyako’ Don. I cooked Fish Fingers in the same flavoured sauce. Today I cooked it for the first time in more than 10 years. A cheap, quick and easy dish.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

4-5cooked Fish Fingers *cold leftovers are OK, cut in half
1Spring Onion *diagonally sliced
1Egg *whisked
1serving warm Cooked Rice
Sauce
1/4 cupWater
1/8 teaspoonDashi Powder *forget if you don’t have it
1/2 tablespoonMirin
1/2 tablespoonSoy Sauce
1 teaspoonSugar *alter the amount

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Steps

1

Place all the Sauce ingredients in a small frying pan OR saucepan, and bring to the boil. Add Fish Fingers and scatter Spring Onion slices.
2

Pour over lightly whisked Egg, but DO NOT stir. Cover with the 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.