Pork sauce and fluffy eggs
If you like, you can also put it on top of hiyamugi and mix it together. Make sure the egg is soft-boiled
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 salad oil in a frying pan and pour in the beaten eggs with salt and pepper
2
Cook until round and plump, half-cooked, without overcooking, and then serve on a plate
3
Heat the frying pan again, add 2 tablespoons of pork sauce, and dilute with Chinese soup and sake
4
Thicken the sauce with water-dissolved potato starch and finish with sesame oil for flavor. Pour this over the eggs (2) and top with green onions
Ingredients for 2 people
-
- Salad oil
- 1 tablespoon
-
- egg
- 3 pieces
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Pork sauce
- 3 tablespoons
-
- Chinese soup
- 2 tbsp
-
- Alcohol
- 1 tablespoon
-
- Water-soluble potato starch
- 1 tsp
-
- Sesame oil
- 1/2 tsp
-
- Asatsuki small cut
- 1 tablespoon
[PR]
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