Scallops with eggs and rice bowl
Use scallop trabecula that can be eaten raw. It's OK to cook it thoroughly even if it's half-boiled. Finish to your liking to the desired degree.
How to make it
1
Cut off the shiitake mushrooms and slice them into thin slices.
2
Put kelp stock, Hachi-chan Bijin, and shiitake mushrooms in a small frying pan, and heat them. Once it reaches a boil, add scallops and turn high heat.
3
Beat the eggs and add them little by little to the frying pan. It's a good idea to add the white meat first and the yolk later.
4
Once it is set to half-boiled, remove from the heat and place it on the rice that has been cooked in a bowl. Top with hot spring eggs and pour chili oil if desired to finish.
Ingredients for 2 people
-
- Shiitake
- 3 pieces (about 50g)
-
- Kelp broth
- 100cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Scallop scallop trabecula
- 50g
-
- egg
- 1 piece
-
- For hot spring egg
- 1 piece
-
- For finishing chili oil
- A little
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