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Top 5 dishes made from thick Spring Onion *thickly sliced diagonally
1 . Mackerel & Egg Rice Bowl
Mackerel & Egg Rice Bowl
I cook this Rice Bowl dish very often using a variety of ingredients, but today I used 1 small can of Mackerel. As you don’t need to cook canned Mackerel, you just warm it up in the sauce, then bind the Mackerel and Spring Onion with Egg. You can use other canned Fish, but this one with Mackerel is absolutely yummy as Mackerel is my favourite fish.
Ingredient
1 can (125 g)
Mackerel in Brine
1/2 teaspoon
grated Ginger
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
Cooking instructions
* Step 1
Drain the Canned Mackerel and discard the brine. Break into bite-size pieces.
* Step 2
Place Water, Dashi Powder, Soy Sauce and Mirin (and Sugar) in a small frying pan (18-20cm) OR saucepan, and bring to the boil over medium heat. Add Mackerel and Spring Onion, and bring back to the boil.
* Step 3
Pour the lightly whisked Egg over but DO NOT stir. Cover with a lid and cook until the Egg is softly set.
* Step 4
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).
Note: if there is a photo you can click to enlarge it
2 . Fish Balls & Egg Rice Bowl
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
1/4 cup
Water
1/8 teaspoon
Dashi Powder *OR other instant stock powder
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
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
3 . Seafood & Egg Rice Bowl
Seafood & Egg Rice Bowl
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.
Ingredient
1/4 cup
Water
1/8 teaspoon
Dashi Powder *I used Kombu (Kelp) Dashi Powder
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
100-120 g
Seafood Mix *thawed if frozen
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 Seafood, and bring back to the boil.
* Step 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.
* Step 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).
Note: if there is a photo you can click to enlarge it
4 . Leftover Roast Chicken ‘Oyako’ Don
Leftover Roast Chicken ‘Oyako’ Don
When you have a little bit of leftover Roast Chicken, what do you do? Do you make a Sandwich? Do you use it for Salad? Do you just eat it? Here is a suggestion. Super quick & easy ‘Oyako’ Don. It’s a rice bowl dish. There is freshly cooked Rice under the mixture, though you can’t see it in the photo.
Ingredient
1/4 cup
Water
1/8 teaspoon
Dashi Powder *OR other instant stock powder
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
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 Chicken, 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
5 . Snow Fungus & Egg Rice Bowl
Snow Fungus & Egg Rice Bowl
This dish was originally s simple stir-fry dish. I used to just stir-fry Snow Fungus and Eggs. One day I added Chicken Stock to it and thickened it with Potato Starch. I liked the result very much, and I made it into a rice bowl dish, as I always eat it with rice. This dish is very filling.
Ingredient
1 teaspoon
Rice Vinegar
1/2 teaspoon
Salt *OR as required
A few
drops Sesame Oil
1/2 teaspoon
Soy Sauce
1 teaspoon
Potato Starch
Cooking instructions
* Step 1
Soak Dried Snow Fungus in cold/warm water until softened. Wash very well and drain. Remove the hard bottom bits if required, and tear into small pieces.
* Step 2
In a small bowl, combine all the Sauce ingredients except Potato Starch. Taste the sauce and alter the amount of Salt depending on the saltiness of the stock. You need to season the sauce strongly. Once it is seasoned, add Potato Starch and mix well.
* Step 3
Lightly season Egg with Salt & White Pepper. Heat about 1/2 tablespoon Oil in a frying pan over medium heat, cooked Egg softly and transfer to a plate.
* Step 4
Add an extra small amount of Oil to the pan, cook Garlic, Spring Onion and Snow Fungus. When Spring Onion is cooked, stir the sauce and add it to the pan. Stir until the sauce thickens, return the Egg, sprinkle with Vinegar, and mix to combine.
* Step 5
Half fill a bowl with Freshly Cooked Rice and cover it with the mixture.
Note: if there is a photo you can click to enlarge it
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