Ozomi with eggs
Pour the beaten eggs into them little by little to give them a fluffy finish.
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
Cut the rice cakes in half with a knife and then bake in a frying pan. It's fine as long as it's browned and the surface is slightly bloated.
2
Put bonito soup stock, Hachi-mi-jin, heat it, and add dried shiitake mushrooms, cut into 4 equal parts.
3
Add the baked cut rice cakes and bring to a boil, then add the beaten eggs little by little.
4
Once the eggs are hardened, add the mitsuke leaves cut into small pieces that are easy to eat and remove from the heat.
5
Serve in a bowl and it's finished.
Ingredients for 1 person
-
- Cutting rice cakes
- 1 piece
-
- Bonito dashi
- 1 cup
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
-
Used with
dried shiitake mushroom - 30g
-
Used with
-
- egg
- 1 piece
-
- For mitsuke
- A little
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