#Chinese cuisine #Donburi #Egg dish

Tianjin Rice | Recipe Blog's Recipe Transcription

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Ingredients

egg : 2 pieces
180g salmon can : 1/3 can
Chinese chive : 1/4 pack
Water-soluble potato starch : 1 tablespoon water + 1 tablespoon potato starch
Freshly cooked rice : 1 serving
water : 80cc
Chicken soup base : 2 tsp
Sake : 1 tablespoon
Shaoxing wine : 1 tsp
sugar : 1.2 tbsp
Soy sauce : 1 tablespoon
vinegar : 1 tsp
Grated ginger : 1/2 teaspoon

Time required

30minutes

Procedure

1) Make ankake 00:05
Put water, chicken glass soup stock, sake, Shaoxing wine, sugar, soy sauce, vinegar, and grated ginger in a pot, and after boiling, add water-soluble potato starch little by little to thicken.
2) Prepare the ingredients 00:25
Melt the egg and add a little salt and pepper.
3) Fry in a frying pan 00:34
Heat a frying pan and fry the bite-sized leek and salmon cans. When the leek is soft, add the egg. When one side is cooked, slide the egg from the frying pan onto a plate, turn it over, and bake the other side.
4) Arrange 00:49
Place the egg on top of the rice and sprinkle with ankake to complete.

Point

・ After boiling the water-soluble potato starch, add it little by little, stir quickly and turn off the heat.
・ Cut leek and salmon cans into pieces that are easy to eat.
・ Healthy and high-protein salmon cans and vitamin-rich leek make for a nutritionally balanced dish.