Zen question and answer? Introducing the "egg-free egg-shaped rice base" found in KALDI.

This product is an egg-shaped rice base made from processed egg yolk products. It is an item that you can eat over your favorite ingredients such as rice and udon noodles. One bag contains two meals and the price is 120 yen (tax included).




When I tried it over rice, I enjoyed the taste of omelet rice with bonito and kelp soup stock. The saltiness is stronger than the amount of liquid. People who don't like the "dull feeling" of omelet rice may come in handy.



Is it necessary to use egg-shaped rice, which can be made simply by mixing raw eggs and soy sauce, as a cooking ingredient? It's not surprising, but it seems to come in handy when you're running out of eggs or when you want to eat omelet rice with a lunch box. It's concentrated tightly, so you can mix it with rice to make rice balls. Why don't you look for a new way to interact with egg-shaped rice?