Fish Balls & Egg Rice Bowl

Name: How to cook Fish Balls & Egg Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Fish Balls & Egg Rice Bowl

I have shared quite a few dishes similar to this dish. You cook ingredients in Dashi Stock seasoned with Mirin and Soy Sauce, sometimes with Sugar for extra sweetness, then bind the ingredients with Egg. In the region I grew up, Fishcakes such as ‘Kamaboko’ OR ‘Chikuwa’, that are made from Surimi (fish paste), are often used for this type of dish. Those Japanese Fishcakes are hard to find for most of us. I used Fishballs today.

Ingredient

Food ration :

1 serving

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

thick Spring Onion *thickly sliced diagonally

6-8

Fish Balls *thawed if frozen

Egg *lightly whisked

serving warm Cooked Rice

Cooking instructions

* Step 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 Fish Balls, and bring back to the boil.

* Step 2

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

* Step 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.

Note: if there is a photo you can click to enlarge it