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Kinugasadon (Aburaage egg and rice bowl)
Method
<Material>
■ Rice... 200g | ■ Green onion ... 10g | |
■ Seasoned tofu... 3 pieces |
| |
■ Egg ... 1 piece |
① Cut the seasoned green onions into bite-sized pieces.
② Season the noodle soup, add green onions, boil for a while, and add the beaten egg.
③ When the egg is about half-boiled, it is ready to serve on rice.
◎ It is a classic "Kinugasadon" in Kyoto.
The bowl is finished with seasoned soup stock.
