Octopus roasted egg
If you finish the eggs half-boiled, you can enjoy the chewy texture of the octopus even more. The aroma of the octopus and the sweetness of the eggs match perfectly, making it a dish that will also help with rice.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Heat 1 tablespoon of scallion oil in a frying pan and fry the ginger and octopus puree.
2
Add the <A> seasoning to the aromatic scent and simmer for 2-3 minutes.
3
Once the soup boils, thicken it with water-soluble potato starch and spin the beaten egg with the clams added.
4
Fry the eggs so that they can suck the soup and finish.
Ingredients for 2 people
-
- Octopus puree
- 100g
-
- Scallion oil
- 1 tablespoon
-
- Chop ginger
- 1 tsp
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- salt
- 1/2 tsp
-
- Pick it
- Small amount
-
- Oyster sauce
- 1/2 tsp
-
- Water-soluble potato starch
- 1 tablespoon
-
- egg
- 4 pieces
-
- Chop the assatsuki in small
- 1 tablespoon
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