Japanese Scrambled Eggs with Anchovies

    A fast and delicious Japanese scrambled egg dish which traditionally calls for Pacific saury which is hard to find so I've substituted it with tinned anchovies.

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    Serves: 2 

    • 120ml water
    • 50g anchovy fillets, drained
    • 2 tablespoons chopped scallion or spring onions
    • 1 tablespoon sweet cooking rice wine (mirin)
    • 1 tablespoon soy sauce, or more to taste
    • 2 eggs, beaten

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Bring water to the boil in a pan. Add anchovies, mirin and soy sauce. Adjust the taste of the broth with more mirin and soy sauce if you like.
    2. Bring back to the boil over medium heat; slowly pour in beaten eggs. Mix fish and egg together.
    3. Once eggs starts firming up, sprinkle over scallions, and cook to your liking.

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