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Fish Fingers & Egg Rice Bowl
Introduce
Chef :
Hiroko ListonFish Fingers & Egg Rice Bowl
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.
Ingredient
Food ration :
1 serving
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
Cooking instructions
* Step 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.
* Step 2
Pour over lightly whisked Egg, but DO NOT stir. Cover with the 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: if there is a photo you can click to enlarge it
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