Dried Baby Anchovy Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl is topped with dried baby anchovies, egg yolk, and seaweed and enjoyed in a simple, delicate style.
This Japanese rice bowl is topped with dried baby anchovies, egg yolk, and seaweed and enjoyed in a simple, delicate style. Its nutty, savory flavor makes it ideal for a busy lunch or an easy dinner.
Japanese · 10 minutes to cook
Nutrition (per 262g serving): 460.2 kcal · protein 22.3g · carbohydrate 72.9g · fat 7.4g · sodium 712.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir-frying the dried baby anchovies first reduces their moisture and brings out their nutty aroma.
Tips: Add the egg yolk just before eating so its smooth texture stays intact.
Tips: The saltiness of dried baby anchovies varies by product, so add the soy sauce gradually and adjust to taste.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Small dried anchovies — 4 Tbsp
- Egg yolk — 1 pc
- Seaweed — 1 sheet
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Toasted sesame seeds — 1 tsp