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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Japanese-style egg over rice (tamago-kake gohan). Great for breakfast! Ingredients:
1 cup cooked short-grain white rice, freshly steamed and piping-hot |
1 egg, extra-large |
1 tbsp soy sauce |
1 tsp fish stock (optional, but it really makes the dish) |
Directions:
1. Place rice in 1-cup bowl.
2. Make a depression/well in the rice to hold the egg.
3. Crack egg into well.
4. In a separate bowl, mix the soy sauce and fish stock (dashi).
5. Drizzle a small amount of the sauce onto the egg (NOT onto the rice).
6. Stir vigorously. The hot rice will cook the egg to some extent.
7. Add sauce to taste and stir again.
8. (optional) Microwave for 30-60 seconds if you live in a country where salmonella or other contaminants in eggs is a problem. I like to do this anyway, because it creates solid chunks of cooked egg which are really yummy and fun to stir in!
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