- 切り餅 : 3個
- 卵 : 2個
- スライスベーコン : 適量
- かまぼこ : 適量
- salt : a little
Cut mochi and bacon
Cut the rice cake in half and cut the thickness in half.
Cut the bacon to the size of the mochi.
Combine with mochi
Stick bacon on the surface of the rice cake.
Cut the kamaboko into thin slices with a width of 1 mm and attach it to the surface of the mochi.
Sprinkle the vegetable oil in a frying pan and heat over medium heat.
Break the egg into a container, add salt and dissolve.
Pass the rice cake through the egg and arrange it in a frying pan.
When the bottom surface is browned, turn it over and bake the other side as well.
Pour a thin layer of egg for one rice cake into an empty part of the frying pan.
Place the mochi on the egg and wrap it.
When both sides of the egg are browned, it is complete.
・ Bacon can be replaced with kamaboko.
・ Add your favorite seasonings such as soy sauce and mentsuyu.
・ You may eat it by dipping it in miso soup or pork soup.
・ You can change the ingredients other than mochi to your liking.
・ You may bake the mochi twice with the egg in the container.