Recipe: Appetizing Egg and Fish Cake Rice Bowl

Egg and Fish Cake Rice Bowl. Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori. This dish is appealing because it is dead simple. Chop up some vegetables and scoop some rice into beaten eggs.

And it won't be far off from the actual taste. Thai Fish Cakes - This popular Thai restaurant favourite is so easy to make at home! Thai Fish Cakes are a classic Thai street food that you'll find all over Thailand, from Bangkok to the popular tourist Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. You can have Egg and Fish Cake Rice Bowl using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Egg and Fish Cake Rice Bowl

1. You need of Mentsuyu (2x concentrate).
2. Prepare of Water.
3. Prepare of Kamaboko.
4. Prepare of Onion.
5. Prepare of stalks Japanese leek.
6. You need of Eggs.
7. You need of bowlfuls Plain steamed rice.
8. You need of Sansho Japanese pepper.
9. It's of Shredded nori seaweed.

Place one egg on each bowl of rice. A fish cakes recipe that uses wild rice, herbs and mustard. I used pike, but any white fish will work. Walleye or perch are good, as is bass or flounder.

Egg and Fish Cake Rice Bowl step by step

1. I use a 2x concentrate mentsuyu sauce, but dilute it with 3 times the amount of water..
2. Cut the kamaboko slice into half lengthwise..
3. Slice it into 3 thin slices..
4. Stack up the slices and cut in to 2-3 mm thick strips..
5. Slice the onion very thinly..
6. Wash the leeks and slice on the diagonal into 5-6 cm wide pieces..
7. This is for 3 servings, but from this point on each serving will be made separately so divide all the ingredients into 3 equal portions. Break 1 egg into a bowl and beat it up..
8. Make 1 portion at a time. Put 1/3 of the prepared sauce into a small, shallow pan. Cook over high heat and add the onion. When it comes to a boil lower the heat to medium..
9. Simmer for 3 minutes over medium heat, then add the kamaboko..
10. Add the leek after 1 minute..
11. After another minute turn the heat back up to high and add the egg. When the egg is soft-set turn the heat off. Put some rice into a bowl and put the egg mixture on top. Sprinkle with some sansho pepper to finish. Make the rest of the servings in the same way. Top with shredded nori seaweed to taste..

I must admit the idea to mix wild rice with a fish cake isn't original; I developed my recipe from one I read in Midwestern Living magazine. Divide rice among bowls; top with eggs, avocado, and hot sauce. Recipe by Alison Roman. , Photos by Yossy Arefi. I added Furikake rice seasoning and WF peachwood smoked salmon. Instead of the red wine vinegar, I used a sesame oil & rice vinegar dressing.