Whitebait Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese-style rice bowl is made with warm rice topped with tiny dried anchovies or whitebait, and served with egg yolk, seaweed, and scallions.
This Japanese-style rice bowl is made with warm rice topped with tiny dried anchovies or whitebait, and served with egg yolk, seaweed, and scallions. The savory fish pairs nicely with the rich egg yolk, making it an easy choice for lunch or dinner.
Japanese · 10 minutes to cook
Tips: Both the tiny dried anchovies and tsuyu are already seasoned, so add the tsuyu a little at a time and adjust to taste.
Tips: Use a fresh egg when adding the yolk. If you’d rather have it cooked, you can use a soft-boiled egg instead.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tiny dried anchovies — 30 g
- Egg yolk — 1 pc
- Seaweed — 1 sheet
- Scallions — 1 Tbsp
- Sesame seeds — 1 tsp
- Tsuyu — 1 tsp