Whitebait and Egg Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese-style rice bowl is topped with tiny dried anchovies and soft eggs. Their savory, nutty flavors go well together, making it a simple choice for…
This Japanese-style rice bowl is topped with tiny dried anchovies and soft eggs. Their savory, nutty flavors go well together, making it a simple choice for lunch or a light dinner.
Japanese · 15 minutes to cook
Nutrition (per 314g serving): 522.4 kcal · protein 30.7g · carbohydrate 71.4g · fat 10.4g · sodium 907.2mg
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: If the tiny dried anchovies taste too salty, place them in a sieve, rinse them briefly under running water, and pat them dry before using.
Tips: Don't cook the eggs for too long; they should stay tender and moist to go well with the rice.
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Ingredients (1 serving)
- Rice — 1 bowl
- Dried anchovies — 30 g
- Egg — 1 pc
- Green onion — 10 g
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Cooking oil — 1 tsp