Corned beef and fuki egg toji
Corned beef is salty, so adding eggs and butterbur gives it just the right amount of salt, making it perfect for eating with rice. You can also increase the amount of cream to your liking for a more mellow and delicious dish
How to make it
1
Heat olive oil in a frying pan and fry the corned beef
2
Add the butterbur shoots cut diagonally into 2cm lengths to [1] and fry. Pour in the beaten eggs mixed with the cream
3
Once the eggs are half-cooked, turn off the heat and finish by adding dark soy sauce to add flavor
Ingredients for 2 people
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- corned beef
- 1 can
-
- Butterbur (prepared)
- 60g
-
- egg
- 1 piece
-
- Fresh cream
- 1 tablespoon
-
- Dark soy sauce
- 1 tablespoon
[PR]
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