Hot rice stirred with pasteurized egg and soy sauce, topped with scallions and sesame.
KBy kayalwayscooking
Servings
2
2 cup Cooked hot Japanese short-grain rice
2 piece Pasteurized eggs
4 tsp Soy sauce
1 piece Scallion
1 tsp Toasted sesame seeds
1 tsp Mirin
Calories
312 kcal
Protein
12g
Carbs
50g
Fat
6g
Fiber
1g
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Sarah M. · Melbourne, AU
Prepare
1. Thinly slice the scallion. Stir the soy sauce and mirin together in a small bowl to make a lightly sweet seasoning.
4 tsp Soy sauce,
1 piece Scallion,
1 tsp Mirin
2. Crack the pasteurized eggs into a small bowl and beat gently with chopsticks until the whites and yolks are just combined and slightly frothy.
2 piece Pasteurized eggs
Assemble
3. Divide the cooked hot Japanese short-grain rice between two bowls, fluffing it lightly so steam can escape for a minute.
2 cup Cooked hot Japanese short-grain rice
4. Make a small well in the center of each bowl of rice. Pour the beaten eggs over the hot rice, then drizzle with the soy sauce and mirin mixture.
5. Stir briskly with chopsticks for about 20 seconds until the rice becomes creamy and glossy, with the egg lightly warmed by the rice.
Serve
6. Top with the sliced scallion and toasted sesame seeds. Serve immediately while the rice is hot.
1 piece Scallion,
1 tsp Toasted sesame seeds
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