[Shrimp and Egg Rice Bowl with Sweet and Sour Dashi Sauce]
This time, it’s a challenging recipe!
I made it on a whim!
I think I can still pack it in again.
Depending on the region, some people might be put off by a sauce this dark, so
I thought it might be a good idea to use 1 tablespoon of dark sauce and 2 tablespoons of light sauce,
or 150ml of dashi and 2 tablespoons of light sauce. If it’s not salty enough, you could adjust the amount with salt.
I also thought fish sauce would work.
I personally prefer granulated sugar, but regular sugar is fine too!