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
- u.s.
- metric
ingredients:
- 2 ounces raw scallops
- 1 egg
- 2 ounces onion
- 1/6 cup bonito soup stock
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 serving steamed rice
- oil for deep frying
batter:
- 1/3 ounce flour
- 1 egg
- 1/2 ounce bread crumbs
step 1:
Wash the scallops. Lightly dust the scallops in the flour.
step 2:
Put the egg in a bowl and coat the scallops with the egg.
step 3:
Then coat well with the bread crumbs in a separate pan.
step 4:
Heat the oil to 340 °F and deep-fry the scallops a couple of minutes until golden brown. Remove and drain on a rack.
step 5:
Slice the onion very thinly.
step 6:
Boil the bonito soup stock, sugar, soy sauce and onion for 3 minutes on medium heat in small pan.
step 7:
Add the scallops and boil about 1 minute.
step 8:
Beat the egg and add to the pan. Cook until the egg is your favorite consistency. Remove from the heat.
step 9:
Pour over the steamed rice in a serving bowl.
comment:
The combination of scallops, egg, onion, soy sauce dashi (bonito soup stock) and rice produces a savory bowl dish (donburi).
other fish recipes
Japanese foods recipes
Int'l. recipes with a Japanese twist
Japanese Food Lovers' Comments