How to make Japanese anchovy rice (anchovy rice) Shiraso over ri
During Japanese cuisine, I blanch silchi (shiraso) and put it on top of rice and eat it with chives I eat it with fried eggs It's quite delicious if you sprinkle soy sauce on top of it's. At first, the bland and bland anchovies that are all gone I wondered why I ate it in this way, but as I ate it, the light and soft taste harmonized with the sauce, and it had a different charm.
2 serving
Within 60 minutes
Tina소울푸드
Ingredients
  • Rice
    1.5cup
  • Water
    1.5cup
  • Anchovy
    1cup
  • Eggs
    2ea
  • Scallions
    2~3spoon
  • Soju
    1spoon
  • Sesame
    little
  • Soy sauce
    1spoon
  • Seasoned soy sauce
    1spoon
  • brewed soy sauce
    1spoon
  • Cheongyang red pepper
    1ea
  • leek
    little
  • Sesame oil
    1spoon
  • Sesame
    1spoon
Cooking Steps
STEP 1/10
Wash the rice, soak it for about 20 minutes, sit the rice, and prepare anchovies separately.
STEP 2/10
Soak anchovies in water for about 30 minutes.
STEP 3/10
Rinse in water and drain on a sieve.
STEP 4/10
Blanch anchovies in boiling water and add 1 spoon of refined rice wine or soju to remove fishy smell and blanch them for about 2 minutes.
STEP 5/10
Rinse anchovies in cold water and drain on a sieve.
STEP 6/10
1 spoonful of sukiyaki soy sauce with anchovies
Add 1/2 spoon of brewed soy sauce and mix.
STEP 7/10
After cooking the rice, add the silky texture when boiling.
STEP 8/10
Mix the ingredients for the sauce.
STEP 9/10
I'd like the eggs half-cooked.
STEP 10/10
Put anchovy rice in it, put a fried egg on it, and mix it with the soy sauce that taste.
- If you mix the sauce and anchovies with sukiyaki sauce, it tastes better I like it because it feels like Japanese food.
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