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Here are the ingridients that are needed to produce a yummy Cod roe and egg rice bowl:
- Use 1-2 of salted cod or pollock roe sack.
- Use 2-3 of eggs.
- You need 1 cup of medium grain rice.
- Provide a few of sheets of roasted seaweed.
- You need of water.
- You need of salt.
Done with the ingridients? Below are the sequences on cooking Cod roe and egg rice bowl:
- PREP: Cook rice. Thaw roe if frozen..
- Split open roe sack and scrape out. Spread evenly on rice in bowl..
- Scramble eggs with some water and salt, and then layer on top of roe..
- Mix and eat with seaweed sheets (like riceball, handroll, etc).
Place the potatoes in a large mixing bowl and season with salt. Melt the duck fat until warm and liquid and pour. The playful name 'oyakodon' translates roughly as 'parent-and-child' rice bowl. Mix the salmon roe with the soy sauce. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl.
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