Nishin and onion rice bowl
A recipe that uses slices of shin for the slurping. You can enjoy the unique flavor of nishin and the sweetness of onions.
How to make it
1
Slice the onions thinly, and finely chop the slices of the skewers into the meat.
2
Heat a frying pan with salad oil, add the onions and fry. When it's soft, chopped nishin, chopped nishin, alphabet, add water and stir-fry and simmer again, and remove from heat when the whole thing has blended in.
3
Place rice in a bowl with [2]. Place the hot spring eggs on top and sprinkle with pink pepper. Topped with kinome buds and finished.
Ingredients for 1 person
-
- Use a slit to keep the body
- 20g
-
- Onion
- 80g
-
- Salad oil
- 1 tsp
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- water
- 1 tablespoon
-
- cooked rice
- Appropriate amount
-
- Hot spring eggs
- 1 piece
-
- For pink pepper
- A little
-
- For kinbud
- A little
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