Japanese Bowl with Onsen Eggs and Tofu over Cauliflower Rice
Temps
25 min
Difficulté
facile
Ingrédients
7
Budget
~4-7 €
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Valeurs nutritionnelles
Score santé
Bon · /100
340 kcal
par portion
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Etapes
- 1
Grate the cauliflower into rice. Cut the tofu into 2 cm cubes. Grate the ginger.
5 min
- 2
Cook the eggs in water at 65°C for 10 minutes to make onsen eggs. Cool in cold water.
12 min
- 3
Heat the sesame oil in a pan. Brown the tofu for 5 minutes. Add the cauliflower rice, ginger, and soy sauce, and cook for 4 minutes.
9 min
- 4
Divide the mixture into bowls, add the edamame and a peeled onsen egg. Serve.
2 min
