Soft Tofu and Pollack Roe Egg Rice Bowl
Ingredients
Main ingredients
- minced garlic 1 teaspoon
- white pollack roe 100 g
- fresh egg 1 piece
- Hakban (small bowl of cooked rice) 130 g
- soft tofu 2 cup
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
49.68 g
37%
Protein
56.82 g
42%
Fat
12.67 g
21%
Cooking steps
-
1
Cut the soft tofu into bite-sized pieces.
-
2
Slice the pollack roe in half and scrape out the eggs.
-
3
Beat the eggs and season with salt.
-
4
Add cooking oil to a pan and pour in the beaten eggs to make scrambled eggs.
-
5
Place the soft tofu and pollack roe on top of the scrambled eggs.
-
6
Cover with a lid and heat over low heat for 2-3 minutes until the tofu is warmed through.
-
7
Spoon the cooked mixture over rice and top with chopped green onion and seaweed flakes.
