[ad_1]
Rice Bowl with Egg and Silky Sauce (Tamago Ankake, 卵あんかけ丼）is a dish the place a thickened, savory starchy sauce with egg is poured over rice. This mildly flavored, easy rice bowl dish is ideal for any time of day, however particularly handy throughout crunch time. It takes not more than quarter-hour from begin to end. Should you desire a scorching meal for breakfast even when busy, as a substitute of chilly cereal, the Rice Bowl with Egg and Silky Sauce is a wonderful alternative. Additionally, the sleek sauce and rice are mild on the abdomen, making it appropriate even when beneath the climate. It’s extremely straightforward to make and splendidly heat and scrumptious. I hope you give it a strive!
Rice Bowl with Silky Egg Sauce
Servings: 2 servings
- 4 eggs
- 1/4 bunch Mitsuba leaves or 1/2 inexperienced onion
- 1 tsp ginger root grated
- 1 1/2 cup water
- 1 Dashi packet
- 1/3 tsp salt
- 1 tsp soy sauce
- 1 Tbsp Sake
- 1 Tbsp Mirin
- 1 Tbsp Katakuriko potato starch
- 1 Tbsp water
- 1 tsp sesame oil non-compulsory
- 2 bowls steamed rice
-
Frivolously beat the eggs in a bowl. Finely chop Mitsuba leaves or inexperienced onion. Grate ginger root. Set all apart
-
Put together Dashi utilizing a Dashi packet. Season the Dashi with salt, soy sauce, Sake, and Mirin. Make a slurry with potato starch and water, add it to the soup, and stir nicely till it begins to thicken. Stir in grated ginger and sesame oil.
-
Whereas the sauce is boiling, gently pour within the overwhelmed eggs in a swirling movement. As soon as the eggs flip fluffy.
-
Place steamed rice in bowls, pour the egg sauce over it, and prime with the chopped Mitsuba leaves.
[ad_2]