Japanese Sunny-Side Up for One

A new take on the ordinary fried egg. Light and refreshing, the use of konbu tsuyu (light seaweed-infused soy sauce), dried bonito flakes and shichimi togarashi (7-spice powder) provide a delicious Japanese twist.  Make this dish for a special breakfast or brunch for the ones you love (or just for yourself)!

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Ingredients

  • 1 large egg
  • salt and white pepper
  • 1 medium tomato, cut into eighths
  • 1 handful of dried bonito flakes
  • 1 handful of seasoned seaweed, cut into strips
  • some thinly sliced spring onion
  • shichimi toragashi, to taste 
  • knobu tsuyuto taste
  • sweet chili sauce, to taste

Method

  1. In a small non-stick frying pan (16cm in diameter), pan-fry the egg until done to your liking over medium heat. Lightly season with salt and white pepper. Remove from heat.
  2. Arrange tomato pieces on top of the egg.
  3. Mound bonito flakes in the center and scatter over seaweed strips and sliced spring onion.
  4. Sprinkle over shichimi torigashi, konbu tsuyu and sweet chili sauce
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