Recipe of Super Quick Homemade Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg
Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Ultimate Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg using 6 ingredients and 3 steps. Here is how you cook it.
This has been one of my favourite side dishes from when my mom used to cook them for me when a kid. I had a craving for it so I tried recreating it in my own way.
Stir-fry the ingredients briefly over high heat. It's delicious either when the egg is soft-set or when it's cooked through. Cook it however you like it. Recipe by Yu-rizuyu-ri
Ingredients and spices that need to be Take to make Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg:
- 1 bag Bean sprouts
- 1 packet Satsuma-age
- 1 Egg
- 1 tsp Dashi stock granules
- 1 tbsp Soy sauce
- 1 Vegetable oil
Instructions to make Quick and Easy Bean Sprouts and Satsuma-Age Fish Cakes Mixed with an Egg
- Wash the bean sprouts, transfer into a sieve to drain the excess water. Cut the satsuma-age into about 5 mm wide strips.
- Coat a heated frying pan with vegetable oil, and stir-fry the bean sprouts and satsuma-age.
- When the bean sprouts start to cook through, add the dashi stock granules and soy sauce, and continue stir-frying. Swirl in the beaten egg, cover with a lid, and turn off the heat.
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