Solo Cooking God Spicy Fish Cake Stir-Fry Rice Bowl
A one-bowl spicy-sweet fish cake stir-fry rice bowl with rich umami flavor, made by briefly blanching soft fish cakes in hot water and seasoning them with tonkatsu sauce and oyster sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- For the best texture, choose fish cakes with high meat content—this ensures they hold their shape and remain chewy after cooking.
- Blanching fish cakes in boiling water before frying removes excess oil and improves texture while significantly boosting sauce absorption.
- Using tonkatsu sauce as the base instead of soy sauce brings a unique fruity sweetness and depth that perfectly complements the spicy kick of red pepper powder.
Recommended for
- Those who want to transform ordinary, commonly stocked fish cakes into a fresh and special rice bowl dish.
- People who enjoy soft, satisfying, salty-sweet, spicy-sweet sauces in rice bowls or bibimbap-style dishes.
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