Easy and Quick Mackerel and Egg Rice Bowl. Great recipe for Easy and Quick Mackerel and Egg Rice Bowl. My family calls it "lazy" but everyone still loves it! Add some mitsuba or green onions on top to taste.
Even better when it's an easy clean up.
Usually, The Boy and I are okay with just eating a trash bowl - anything we can find in the fridge or freezer, added to rice or quinoa.
A couple weeks ago, I wanted something quick and simple, yet flavorful.
You can have Easy and Quick Mackerel and Egg Rice Bowl using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Easy and Quick Mackerel and Egg Rice Bowl
- Prepare 1 can of Canned mackerel in broth.
- It's 5 tsp of Sugar.
- You need 3 tbsp of Mentsuyu (2x concentrate).
- You need 2 of Eggs (large).
- You need 1/2 tsp of Grated ginger.
Advertisement. (Japanese Chicken and Egg Rice Bowl) Heat up a small amount of butter on a skillet. Cook the egg to your liking. If you prefer a sunny-side-up egg, cook the egg on one side until the whites are no longer runny. Mix the rice and vegetables in a bowl with the soy sauce.
Easy and Quick Mackerel and Egg Rice Bowl step by step
- Put the grated ginger and canned mackerel in a 26 cm diameter frying pan, can liquid and all, and stir fry until crumbly over medium heat..
- Add the sugar and mentsuyu sauce, then add the beaten eggs and turn down the heat to low. Stir fry until there's no more liquid left in the pan..
- Scoop onto a bowlful of rice and you're done..
- This is the canned mackerel I used..
- I used this mentsuyu sauce..
- If you have a little leftover mackerel egg mix, try using it up like this. Put some butter, mackerel egg mix, melting cheese and some green onions on a slice of bread and toast..
This breakfast dish is appealing because it is dead simple. Chop up some vegetables and scoop some rice into a bowl of beaten eggs. And out… comes a hot, sizzling breakfast! Better yet, throw some cheese on top and you start the day saying "OMG…" Skip to Recipe. What does this rice egg bowl taste.