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Cabbage and Scallop Egg Bowl

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 15 Min
  • 1 Porzioni
  • $5

INGREDIENTI

  • Grain

    • 🍚 1 bowl (200g) of cooked rice

  • Seafood

    • 🦪 1 can (65g) of canned scallops

  • Egg

    • 🥚 1 beaten egg

  • Vegetable

    • 🥬 2 cabbage leaves

  • Spice

    • A pinch of shichimi togarashi

  • Seasoning

    • 1/2 tbsp of sake
    • 1/2 tbsp of mirin
    • 🧂 1/2 tbsp of soy sauce
    • 💧 80ml of water

PASSI

1

Cut the cabbage into bite-sized pieces.

2

In a frying pan, add the seasoning ingredients (sake, mirin, soy sauce, water) and bring to a boil. Add the canned scallops (with juice) and cabbage, mix lightly, cover, and simmer on low heat for 5 minutes.

3

Pour the beaten egg over the mixture, cover, and steam until the edges set and the egg is semi-cooked.

4

Serve the cooked mixture over a bowl of rice and sprinkle with shichimi togarashi.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 18g
    Proteine
  • 45g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh scallops if available for a richer flavor.You can substitute shichimi togarashi with chili flakes or omit it for a milder taste.Prepare extra servings for meal prep; the dish reheats well.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.