CookPal AI
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Salmon and Egg Rice Porridge

Cost $5, save $10

Source: Recommended by CookPal

  • 20 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Rice

    • 🍚 200g cooked rice

  • Fish

    • 🐟 1 piece salted salmon

  • Egg

    • 🥚 1 beaten egg

  • Vegetables

    • 1/4 bunch mitsuba, chopped

  • Oil

    • 1 tsp salad oil

  • Seasoning

    • 🧂 1 pinch salt
    • 1 tsp soy sauce
    • 1/3 tsp Japanese dashi powder
    • 💧 400ml water

STEPS

1

Rinse the cooked rice with water to remove stickiness and drain.

2

Cut off the roots of mitsuba and chop into 3cm pieces.

3

Heat salad oil in a frying pan over medium heat, add salted salmon, and cook until browned. Flip and cook through. Remove, let cool, and remove skin and bones. Flake the salmon.

4

In a pot, add all seasoning ingredients and heat over medium heat until boiling. Add the rice and stir. Once boiling again, add the flaked salmon, cover, and simmer on low heat for 5 minutes.

5

Add the beaten egg by pouring it gently into the pot. Stir lightly once the egg starts to float.

6

Serve in bowls and garnish with chopped mitsuba.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 30g
    Carbs
  • 5g
    Fats

💡 Tips

Use freshly cooked rice for better texture.Adjust the salt and soy sauce to taste.You can substitute mitsuba with parsley if unavailable.

⚠️ Precautions

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