Japanese-Style Seafood Egg Rice Bowl
A comforting Japanese-inspired bowl featuring a fluffy, golden-brown seafood omelet served over steaming rice and drizzled with a rich, savory gravy.
This Japanese-style seafood egg rice bowl is the ultimate quick and satisfying meal. By combining fresh shrimp, tilapia, and squid into a light, airy omelet, you create a perfect harmony of textures. Finished with a glossy, umami-packed sauce, it is a simple yet sophisticated dish perfect for any day of the week.
Ingredients
- 3 eggs
- 100 g shrimp
- 100 g tilapia fillet
- 100 g squid
- 1 bowl steamed white rice
- 1 tbsp white wine
- 2 tbsp seafood soy sauce
- 1 tbsp sweet potato starch
- to taste salt
- to taste white pepper powder
- optional chopped green onions
Instructions
- 1Prepare the shrimp
Place the shrimp on a cutting board and slice it in half lengthwise. Carefully remove the digestive tract to ensure a clean taste.
Tip: Removing the sand vein prevents a gritty texture. - 2Slice the tilapia
Take the tilapia fillets and slice them diagonally into thin, even pieces. Consistent sizing ensures they cook evenly during stir-frying.
Tip: Use a sharp knife to achieve clean, uniform slices. - 3Prep the squid
Ensure the outer skin of the squid is completely removed to prevent discoloration during cooking. Slice the cleaned squid into small, bite-sized pieces.
Tip: Removing the skin is crucial to keep the dish looking bright and clean. - 4Stir-fry the seafood
Heat oil in a wok and add the tilapia, squid, and shrimp. Pour in a splash of white wine to neutralize any fishy odor. Stir-fry gently for approximately 3 minutes until cooked through, then set aside.
Tip: Stir gently to keep the fish pieces intact. - 5Mix seafood with eggs
Crack three eggs into a bowl and add the cooked seafood. Season with white pepper powder and salt, then gently mix everything together using a spoon.
Tip: Mix gently to maintain the texture of the seafood. - 6Fry the seafood egg
Heat oil in the pan and pour in the egg and seafood mixture. Swirl the pan to ensure even cooking. Once the bottom is set, flip the omelet to cook the other side until fully done.
Tip: Keep the heat controlled for an even, golden cook. - 7Plate the seafood omelet
Once the seafood omelet is fully cooked through and golden-brown, carefully slide it out of the pan directly onto a bowl of steaming hot white rice.
Tip: If the omelet is delicate, use a wide spatula to support it while sliding to keep the shape intact. - 8Prepare the savory sauce
In the same pan, combine water, seafood soy sauce, and chopped green onions. Bring to a boil, then slowly pour in the sweet potato starch slurry while stirring quickly to ensure the sauce thickens evenly without clumping.
Tip: Keep stirring constantly as you add the starch to get a smooth, glossy consistency. - 9Final garnish and serve
Once the sauce has thickened and is glossy, pour it directly over the seafood omelet and rice. Your Japanese-style seafood egg rice bowl is now complete and ready to enjoy.
Tip: Pour the sauce slowly to coat the omelet evenly.
