CookPal AI
recipe image

Cabbage and Scallop Egg Bowl

Cost $5, save $10

Source: Recommended by CookPal

  • 15 Min
  • 1 Servings
  • $5

INGREDIENTS

  • 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
    • đź’§ 80ml of water

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 18g
    Protein
  • 45g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.