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Japanese-style Egg Rice Bowl (Tenshindon)

Custo $5, economizar $10

Fonte: Recommended by CookGo

  • 30 Min
  • 1 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 🍚 1 bowl of cooked rice
    • 🥚 2 eggs
    • 🧅 2 tbsp chopped green onion
    • 1 tbsp cooking oil

  • Sauce Ingredients

    • 💧 200 ml water
    • 🧂 1 tbsp soy sauce
    • 🍬 1 tbsp sugar
    • 🍶 1.5 tbsp vinegar
    • 🍶 1 tbsp mirin
    • 🦪 1 tsp oyster sauce
    • 1 tsp chicken stock powder
    • 2 tsp cornstarch

PASSOS

1

Chop the green onion and mix the cornstarch with 1 tbsp of water.

2

Combine all sauce ingredients except the cornstarch in a pot and bring to a boil. Gradually add the cornstarch mixture while stirring until the sauce thickens.

3

Beat the eggs with chopped green onion and a pinch of salt. Heat a pan with 1 tbsp of oil.

4

Pour the egg mixture into the pan and stir quickly with chopsticks until 80% cooked. Let the residual heat finish cooking.

5

Place the cooked rice in a bowl, top with the eggs, and pour the prepared sauce over.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 15g
    Proteína
  • 55g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

You can substitute chicken stock powder with Hondashi or other seasonings.Adjust the sweetness and sourness of the sauce to your preference.Use freshly cooked rice for better texture and flavor.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.