Scallops with eggs and rice bowl

Japanese food
Rice dishes
Tamura Takashi
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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.
Cooking time: 10 minutes
Excluding the time of rice inundation and cooking time
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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

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