Seafood & Egg Rice Bowl

Name: Seafood & Egg Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 1/4 cup Water; 1/8 teaspoon Dashi Powder *I used Kombu (Kelp) Dashi 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; 100-120 g Seafood Mix *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 another variation of Japan’s popular rice bowl dish ‘Oyako Don’. What you have to do is to cook ingredients in Dashi Stock seasoned with Mirin and Soy Sauce, sometimes with Sugar for extra sweetness, then bind the ingredients with Egg. Today I used Seafood Mix, that included Prawns, Squid and White Fish. It’s a quick & easy & nutritious & delicious dish, that was perfect for my lunch.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1/4 cupWater
1/8 teaspoonDashi Powder *I used Kombu (Kelp) Dashi Powder
1 tablespoonSoy Sauce
1 tablespoonMirin
1 teaspoonSugar *optional, only if you like sweeter flavour
1thick Spring Onion *thickly sliced diagonally
100-120 gSeafood Mix *thawed if frozen
1Egg *lightly whisked
1serving warm Cooked Rice
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli
Shichimi (Chilli Spice Mix)

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Steps

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 Seafood, and bring back to the boil.
2

When Seafood are cooked, pour the lightly 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: I sprinkled with some Shichimi (Japanese Chilli Spice Mix).