Salty anchovies, Japanese rice wine and soy sauce combine in this delicious scrambled egg recipe. Serve with a veggie stir fry or with some lightly steamed prawns for a delicious breakfast.
- 2 eggs, beaten
- 120ml water
- 50g anchovy fillets, drained
- 2-3 spring onions, thinly sliced
- 1 tbsp. Japanese rice wine (mirin)
- 1 tbsp. soy sauce
Put the water into a saucepan and bring to the boil. Add the anchovies, rice wine and soy sauce, then pour in the beaten eggs.
Cook, stirring to combine the broth and eggs, until the eggs are set and cooked to your liking. To serve, sprinkle with the spring onions.