Sardines & Egg Rice Bowl

Name: Sardines & Egg Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 1 Canned Sardines (in Water / Oil) *about 100g, drained; 1 tablespoon Sake (Rice Wine); 1 Spring Onion; Shimeji OR Shiitake Mushrooms *optional; 2 Eggs *lightly whisked; 1 serving warm Cooked Rice; 2 tablespoons Dashi Stock OR Water; 1/2-1 teaspoon Sugar *alter to suit your taste; 1 tablespoon Mirin; 1 tablespoon Soy Sauce; 1 teaspoon Grated Fresh Ginger

Hiroko Liston @hirokoliston

Melbourne, Australia

Sardines are more sustainable fish. They are rich in numerous nutrients. Why don’t we eat them more? Canned Sardines are easy to use. They smell fishy? OK, add Sake (Rice Wine) and fresh Ginger to reduce the smell. This is a very satisfying dish but cost you very little.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 serving

1Canned Sardines (in Water / Oil) *about 100g, drained
1 tablespoonSake (Rice Wine)
1Spring Onion
Shimeji OR Shiitake Mushrooms *optional
2Eggs *lightly whisked
1serving warm Cooked Rice
Sauce
2 tablespoonsDashi Stock OR Water
1/2-1 teaspoonSugar *alter to suit your taste
1 tablespoonMirin
1 tablespoonSoy Sauce
1 teaspoonGrated Fresh Ginger

Saved

Steps

1

Sprinkle with Sake (Rice Wine) over the drained Sardines. *Note: Sake will reduce the fishy smell and improve the flavour.
2

Coarsely slice Spring Onion diagonally, save some finely sliced green part for topping.
3

Combine all the Sauce ingredients in a small frying pan or saucepan, and bring to the boil over medium heat. Add coarsely sliced Spring Onion (and Shimeji OR Shiitake if you use) to the Sauce, and cook until soft.
4

Place drained Sardines over the mixture, pour the whisked Eggs evenly, sprinkle with the finely sliced Spring Onion. DO NOT stir. Cover the pan with a lid, if you have it, and cook until the Egg is set.
5

Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy.