Tempura Crumb and Egg Rice Bowl for Breakfast

• 2 tbsp or more (to taste) Tempura crumbs
• 1/4 Onion
• 1 Egg
• 150 ml Dashi stock
• 3 tsp Soy sauce (I used dashi soy sauce)
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 for topping Japanese leek (or green onion or nori seaweed ) (optional )
• 150 ml Dashi stock
• 1 tbsp Mentsuyu

1. Combine the ingredients in a small frying pan and place over the heat.
2. Slice the onion.
3. Add the onion to dashi stock and cook until tender.
4. Add the tempura crumbs.
5. Pour in the beaten egg.
6. Transfer the contents of the pan over a bowl of cooked rice.
7. Sprinkle with chopped green onions.
8. Aonori is another good topping.
9. My daughter sometimes sprinkles hers with tempura crumbs on top without cooking them in the sauce to enjoy their crispiness...I, as her mum, am a little bit hesitant.
10. Sprinkle with shichimi spice on top for a grown-up taste.

tempura crumbs, onion, egg, stock, soy sauce, sake, mirin, topping japanese, stock, mentsuyu

Taken from cookpad.com/us/recipes/156026-tempura-crumb-and-egg-rice-bowl-for-breakfast (may not work)