Scallop crust and egg rice bowl
Use scallops that can be eaten raw. They can be cooked soft or thoroughly. Cook to your preferred doneness
How to make it
1
Cut off the stems of the shiitake mushrooms and slice thinly
2
Put the kelp stock, Happomibijin, and shiitake mushrooms into a small frying pan and bring to a boil. Once boiling, add the scallops and increase the heat to high
3
Beat the eggs and add them to the frying pan little by little, adding the whites first, followed by the yolks
4
Once it has hardened and is half-cooked, remove from heat and place on top of the rice in a bowl. Top with a soft-boiled egg and drizzle with chili oil to taste
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 topping the soft-boiled egg
- 1 piece
-
- For finishing chili oil
- A little
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