deep-fried breaded scallops & egg bowl
- Serves: 1
- Calories: 769 kcal
- Total Time: 1 h 35 m
- Prep: 1 h 20 m
- Cook: 15 m
- Japanese: Hotate-katsu-tamago-toji-don
- 10 g flour
- 1 egg
- 15 g bread crumbs
Wash the scallops. Lightly dust the scallops in the flour.
Put the egg in a bowl and coat the scallops with the egg.
Then coat well with the bread crumbs in a separate pan.
Heat the oil to 170 °C and deep-fry the scallops a couple of minutes until golden brown. Remove and drain on a rack.
Slice the onion very thinly.
Boil the bonito soup stock, sugar, soy sauce and onion for 3 minutes on medium heat in small pan.
Add the scallops and boil about 1 minute.
Beat the egg and add to the pan. Cook until the egg is your favorite consistency. Remove from the heat.
Pour over the steamed rice in a serving bowl.
The combination of scallops, egg, onion, soy sauce dashi (bonito soup stock) and rice produces a savory bowl dish (donburi).
Japanese foods recipes
Int'l. recipes with a Japanese twist