Raw Egg with Sea Urchin and Squid Mix on Rice
| 1 serving | |
| Rice | 1 serving |
| Sea Urchin and Squid mix (Uni Ika) | 40g |
| Yolk | 1 |
| Scallions | 2 tbsp |
| Dried seaweed | As needed |
| Mentsuyu (Mentsuyu is a very common seasoning in Japan. It contains dashi stock, soy sauce, mirin, sake and sugar.) | 2 tsp |
| Yuzu pepper and Wasabi (made by maturing the mixture of rough-cut chili peppers, the skin of yuzu, and salt ) | As needed |
作り方
1
Fill the bowl with rice and add ingredients other than Mentsuyu.
2
Add Mentsuyu.
3
Mix a small amount of Yuzu pepper and wasabi.
コツ・ポイント
Instead of yolk, you can substitute with Onsen Tamago. Onsen tamago (hot spring eggs) are a type of soft boiled egg with the yolk soft and the egg white only half done. There are also soft boiled eggs called 'Ondo (temperature) Tamago' or 'Yu (boiled water) Tama' (egg). Also, eggs which have been steamed in hot springs (onsen) or boiled in the hot water are called onsen tamago, regardless of whether they are hard or soft. The dish is named after the raw or poached egg that represents the harvest moon, and it's typically prepared in mid-autumn for the moon-viewing celebrations.
このレシピで使用しています！
Uni Ika（sea urchin and squid）
The flavour of fresh squid, the rich taste and sweetness of sea urchin and sake lees, and the crunchiness of herring roe are combined and well balanced. It is finished with the natural aroma of sea urchin and natural colouring. It is also suitable for Western-style sandwiches and canapes.