White fish egg pot
A dish that is simply served with white fish with eggs. By adding beaten eggs just before they are finished, you can make them look just right half-boiled.
How to make it
1
Put the kombu soup stock in a clay pot, heat it, and when it boils, add the white fish.
2
Lower the heat and simmer while removing the scum frequently.
3
Remove from the heat, spin the beaten eggs, and scatter the chopped tan leaves to finish.
Ingredients for 2 people
-
- White fish
- 50g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Kelp dashi water can be used as a substitute
- 80cc
-
- Beat egg
- 1/2 pieces
-
- Mitsuba
- Appropriate amount
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