In this fast and healthy recipe, eggs are scrambled with anchovies, chopped spring onion, Japanese rice wine and soy sauce. The anchovies keep things nice and salty, while the rice wine and soy sauce give it a little sweetness.
- 2 eggs
- 120ml water
- 50g anchovy fillets, drained
- 3 spring onions
- 1 tbsp. sweet rice wine
- 1 tbsp. soy sauce or more to taste
Beat the eggs and thinly slice the spring onions, discarding the outer leaves as needed.
Place water into a pan. Bring to the boil and add anchovies, rice wine and soy sauce. Bring to the boil again, adding more seasoning as desired. Add eggs and stir to combine with the anchovies.
Add the spring onions, stir and cook until the eggs are done to your liking.