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Japanese Egg Rice Bowl (Tenshinhan)

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 1 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 🍚 1 bowl of cooked rice
    • 🥚 3 eggs
    • 3 crab sticks
    • 🧅 A small amount of chopped green onion
    • A small amount of sesame seeds

  • Sauce Ingredients

    • 💧 1 cup of water
    • 1 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 🧂 1 tbsp sugar
    • 1 tbsp mirin
    • 1 tbsp vinegar
    • 2:1 ratio of water to starch

PASSOS

1

Shred the crab sticks and chop the green onions into small pieces.

2

Beat the eggs and mix them with the shredded crab sticks.

3

In a saucepan, combine water, soy sauce, oyster sauce, sugar, mirin, and vinegar. Bring to a boil over medium heat and simmer for 3 minutes.

4

Mix water and starch in a 2:1 ratio to create starch water. Gradually add it to the boiling sauce while stirring quickly.

5

Heat oil in a pan over medium heat. Pour the egg mixture and stir gently to create soft scrambled eggs.

6

Cook the eggs until 2/3 set, leaving them slightly undercooked for a moist texture.

7

Place the cooked rice in a bowl and carefully layer the eggs on top.

8

Reheat the sauce and pour it over the eggs and rice as desired.

9

Garnish with chopped green onions and sesame seeds. Serve warm.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 20g
    Proteína
  • 50g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh eggs for the best texture.Adjust the sauce sweetness or saltiness to your taste.Serve immediately to enjoy the warm and moist texture.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.