The best recipe. Fish cake toast
Hello? Rice is national power. Fish cakes were first made in the middle of Muromachi (1336-1573) in Japan after kneading crushed fish fillets with salt, sugar, starch, etc., and then forming them into various shapes. It was mainly a ritual food, and in Japan, it is called kamaboko. Then, Japanese-style fish cakes were widely distributed in Korea during the flowering period, so the history has been long. Today, I will make the best recipe for fish cake toast. This is Chef Kim Sunyoung's recipe.
1 serving
Within 15 minutes
밥심은국력
Ingredients
  • Cabbage
    70g
  • egg
    1ea
  • a plain bread
    2piece
  • Butter
    15g
  • Sugar
    little
  • Ketchup
    little
Cooking Steps
STEP 1/9
Prepare two slices of bread for toast. I need an egg.
STEP 2/9
You can use the fish cake cabbage japchae as it is. Please search my blog for how to make this.
STEP 3/9
Beat 1 egg in 70g of fish cake cabbage japchae.
STEP 4/9
Place a slice of butter in a pan and bake the bread back and forth until golden
STEP 5/9
Add 1 piece of butter to the pan and cook the egg mixture well. Fish cake cabbage japchae is fully cooked, so you just need to cook the eggs. I didn't have a square frame, so I just made it, but if you put it in a square frame, you have to oil the side of the square frame so that the egg dough comes off easily later on
STEP 6/9
Place the eggs on top of the golden brown bread
STEP 7/9
Sprinkle a little bit of sugar. I didn't put much sugar because I don't like sprinkling sugar on toast. Increase or decrease the amount of sugar to your liking.
STEP 8/9
Sprinkle with tomato ketchup.
STEP 9/9
You can put one more slice of bread on top
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