Konohadon

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.