Potato, Onion and Egg Rice Bowl

• 2 servings Cooked rice
• 2 Potatoes
• 1/2 Onion
• 2 Egg
• 5 fl oz Water
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Sugar
• 1 Shichimi spice

1. Thinly slice the onion.
2. Peel the skin of the potato and slice into 5x5 mm matchsticks.
3. Submerge the potatoes in water and strain using a colander.
4. In a pot, heat water, soy sauce, mirin, sake, and sugar.
5. When it comes to a boil, add the onions and potatoes and cover the pot.
6. Simmer on low heat until potatoes are soft for about 10 minutes (try to preserve the soup as much as possible).
7. When the potatoes are soft, pour beaten eggs in a circular motion.
8. Cover the pot for about 1 minute on low heat until eggs are softly cooked.
9. Pour the mixture on the bowl of rice.
10. Add shichimi spice to your taste and enjoy.

rice, potatoes, onion, egg, water, soy sauce, mirin, sake, sugar, shichimi

Taken from cookpad.com/us/recipes/154141-potato-onion-and-egg-rice-bowl (may not work)