Step 1

If you're using frozen rice cakes and fish cakes then pop them into a bowl and cover with cold water. Set aside while you prepare the rest of the ingredients.

Step 2

Hard boil both eggs in a pan of boiling water for approximately 10 minutes.

Step 3

Slice the onion and spring onion.

Step 4

Put 600ml of water in a pan and bring to the boil. Meanwhile mix the remaining sauce ingredients together in a small bowl.

Step 5

Once the water is boiling stir the sauce mixture into the pan and bring back to the boil.

Step 6

Remove the rice and fish cakes from the bowl of cold water. If you're using the larger sheets of fish cake (shown in this recipe) then first cut them into strips before adding them to the pan along with the rice cakes and sliced onion. Cook over a medium heat for 5 minutes.

Step 7

Remove the shells from both hard boiled eggs and slice each egg in half. Add to the pan and reduce the heat to low for a further 5 to 10 minutes to allow the sauce to thicken. Stir frequently.

Step 8

Transfer to a serving dish, garnish with the sliced spring onion and enjoy!