Serves 3 to 4
By Angeline Ng from www.simplymommie.com
160g rice, rinsed
10ml cooking oil
300g boneless cod fillet
1 onion, peeled and thinly sliced
120ml tsuyu (bonito-flavoured soup base)
2 eggs, beaten
Edamame, blanched (optional)
1 Cook rice in a rice cooker until tender.
2 Heat oil in a pan over medium heat. Pan-fry cod until golden brown. Remove from heat and transfer to a plate lined with a paper towel.
3 In the same oil, saute onion until fragrant. Add water and tsuyu. Bring to a boil, then simmer over low heat for 2 minutes.
4 Add cod and simmer for 30 seconds.
5 Add eggs. Do not stir. Cover and simmer until eggs are cooked. Turn off the heat.
6 Dish and serve over rice.
7 Top with shredded seaweed and spring onions.
8 Serve with edamame on the side, if preferred.
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