Tempura Cb and Egg Rice Bowl for Breakfast
Tempura Cb and Egg Rice Bowl for Breakfast

Hi, I am Marie. Today, I will show you a way to prepare tempura cb and egg rice bowl for breakfast recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Tempura Cb and Egg Rice Bowl for Breakfast Recipe

Tempura Cb and Egg Rice Bowl for Breakfast is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Tempura Cb and Egg Rice Bowl for Breakfast is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have tempura cb and egg rice bowl for breakfast using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tempura Cb and Egg Rice Bowl for Breakfast:

  1. Prepare 2 tbsp or more (to taste) Tempura cbs
  2. Get 1/4 Onion
  3. Get 1 Egg
  4. Get 150 ml ○Dashi stock
  5. Take 3 tsp ○Soy sauce (I used dashi soy sauce)
  6. Take 1 tbsp ○
  7. Prepare 1 tbsp ○Mirin
  8. Make ready 1 for topping Japanese leek (or green onion or nori seaweed ) (optional )
  9. Take For sauce made with mentsuyu:
  10. Make ready 150 ml ●Dashi stock
  11. Make ready 1 tbsp ●Mentsuyu

Instructions to make Tempura Cb and Egg Rice Bowl for Breakfast:

  1. Combine the ○ ingredients in a small frying pan and place over the heat. Slice the onion.
  2. Add the onion to ○ dashi stock and cook until tender. Add the tempura cbs.
  3. Pour in the beaten egg.
  4. Transfer the contents of the pan over a bowl of cooked rice. Sprinkle with chopped green onions. Aonori is another good topping.
  5. My daughter sometimes sprinkles hers with tempura cbs on top without cooking them in the sauce to enjoy their crispiness…I, as her mum, am a little bit hesitant.
  6. Sprinkle with shichimi spice on top for a grown-up taste.

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