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Tuna and Pollock Roe Two-Colored Rice Bowl

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 10 Min
  • 1 Porzioni
  • $5

INGREDIENTI

  • Rice

    • 🍚 1 bowl (200g) of cooked rice

  • Main

    • 🐟 1 can (70g) of oil-packed tuna
    • 1 piece (40g) of pollock roe
    • 🧂 1/2 tsp concentrated soy sauce
    • 1 tsp salad oil

  • Egg Soboro

    • 🥚 1 egg
    • 🍬 1/2 tsp sugar
    • 🧂 A pinch of salt

  • Topping

    • Seaweed, as needed

PASSI

1

Cut the pollock roe into 1cm slices, reserving two pieces for garnish. Remove the contents from the remaining roe.

2

In a bowl, flake the tuna and mix it with the pollock roe and soy sauce (creating the tuna roe mixture).

3

In another bowl, mix the egg, sugar, and salt thoroughly (creating the egg mixture).

4

Heat salad oil in a small frying pan over medium heat. Pour in the egg mixture and stir with chopsticks until it forms small crumbles (creating egg soboro).

5

Serve the rice in a bowl, top with the tuna roe mixture and egg soboro. Garnish with seaweed and reserved pollock roe slices.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 50g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

Use freshly cooked rice for better texture and flavor.Adjust the sweetness of the egg soboro to your preference.For a healthier option, use low-fat tuna and reduce the oil.

⚠️ Precauzioni

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