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
Ingredientsfor 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 adductor muscle ( Uses
- 50g
-
- egg
- 1 piece
-
- soft-boiled egg For topping with
- 1 piece
-
- Chili oil for finishing
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
