Japanese leek (or green onion or nori seaweed ) (optional )
For sauce made with mentsuyu:
Combine the ○ ingredients in a small frying pan and place over the heat. Slice the onion.
Add the onion to ○ dashi stock and cook until tender. Add the tempura crumbs.
Pour in the beaten egg.
Transfer the contents of the pan over a bowl of cooked rice. Sprinkle with chopped green onions. Aonori is another good topping.
My daughter sometimes sprinkles hers with tempura crumbs on top without cooking them in the sauce to enjoy their crispiness...I, as her mum, am a little bit hesitant.
Sprinkle with shichimi spice on top for a grown-up taste.
Story Behind this Recipe
My daughter, who is in the second year of middle school, sometimes cooks her own breakfast before school. She likes to cook breakfast using ingredients she likes. We initially created this rice bowl together to eat as dinner. It was so tasty that we decided to post the recipe.
We prefer ours lightly seasoned, so adjust the amount of soy sauce to taste. I like plenty of sauce for rice bowls, so with this recipe you will make a lot. For the sauce, I recommend starting out with 100 ml dashi stock and one tablespoon each of soy sauce, sake, and mirin, then gradually adjust it to your liking. You can also use mentsuyu. It's a nice for lunch for one person.