Snow Pea and Scrambled Egg Rice Bowl
Seasonal ingredients scrambled with eggs
- Nutrition facts are for one serving.
- This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Ingredients(Servings: 2)
Directions
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Place the thick deep-fried tofu in a colander and pour boiling water over it to remove some oil. Cut it in half lengthwise, then into pieces 7 to 8 mm (1/4 in.) thick.
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Remove the curly end and string from the snow peas. Boil in salted water and then cut diagonally in half.
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Mix together the ingredients for (A). Add half of (A) to a small pot or frying pan and cook half of (1). After about 3 minutes has passed, add half of (2).
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Whip one of the eggs and pour it all around (3). When soft fried, remove from heat.
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Place the rice into two bowls and put (4) on top of one. Repeat for the remaining ingredients.
Cooking Basics
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.
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