Photograph of the finished Konohadon

Japan · Cơm chả cá nấu trứng Konohadon

Konohadon

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pollock Pollock 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Dried flounder Dried flounder 2.1 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Cook the kombu broth with dried halibut, then season with soy sauce and mirin.
  2. 2 Cut the fish cake into thin, leaf-like slices; konoha means leaf, so the slices must be thin and spread out.
  3. 3 Sauté the onions in the sauce for 4 minutes, then arrange the fish cake slices in a fan shape.
  4. 4 Pour the beaten eggs gently in a circular motion around the pan without stirring.
  5. 5 Cover and cook for 60 seconds, then turn off the heat when the surface of the egg is still glossy and wet.
  6. 6 Pour the entire mixture onto the bowl of rice, then sprinkle with chopped scallions and shredded seaweed.

With an appliance

  • Microwave 22 min

    Replace steps 3–5: toss the onions and fan-shaped fish cake slices in the sauce at 800 W for 3 minutes, pour the egg around the bowl, then toss at 600 W for 50 seconds and rest for 20 seconds; this is faster, about 3 minutes, the egg will soften evenly and you don't need to watch the pan, the fish cake slices will still hold their fan shape because you don't stir. The steps for preparing the broth and slicing the fish cake remain the same.

Start cooking