| 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 |
Directions
| 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. | |
Tips and Pointers
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.
Comment
Used in this recipe!
海胆鱿鱼
新鲜鱿鱼的风味、海胆和酒糟的浓郁口感和甜味，以及鲱鱼子的口感融为一体，非常均衡。最后还带有海胆的天然香味和天然色素。适合搭配西式三明治和开胃菜。
http://cn.shiino.co.jp/recipe/detail.php?no=54