Potato, Onion and Egg Rice Bowl Recipe

Name: Potato, Onion and Egg Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 servings Cooked rice; 2 Potatoes; 1/2 Onion; 2 Egg; 5 fl oz Water; 2 tbsp Soy sauce; 2 tbsp Mirin; 1 tbsp Sake; 1 tbsp Sugar; 1 Shichimi spice

Servings: persons

1
Thinly slice the onion.
2
Peel the skin of the potato and slice into 5x5 mm matchsticks.
3
Submerge the potatoes in water and strain using a colander.
4
In a pot, heat water, soy sauce, mirin, sake, and sugar.
5
When it comes to a boil, add the onions and potatoes and cover the pot.
6
Simmer on low heat until potatoes are soft for about 10 minutes (try to preserve the soup as much as possible).
7
When the potatoes are soft, pour beaten eggs in a circular motion.
8
Cover the pot for about 1 minute on low heat until eggs are softly cooked.
9
Pour the mixture on the bowl of rice.
10
Add shichimi spice to your taste and enjoy.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 servings Cooked rice, 2 Potatoes, 1/2 Onion, 2 Egg, and more.

Yes, Potato, Onion and Egg Rice Bowl falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Onion and Egg Rice Bowl

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