The Japanese breakfast of hot short-grain rice with a raw egg and soy sauce whipped through it until silky, topped with spring onion and sesame. Serves 2.
200g
260ml
1piece
large, very fresh2piece
2tsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 260ml | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 2piece | large, very fresh | — | |
| 5 | | 2tsp | — | — | |
| 6 | | 1tsp | — | — |
Tip the rice into the sieve.
Short-grain white rice · 200 g
Rinse under cold running water, swirling with your hand, until the water runs almost clear.
Pour the water into the medium saucepan.
Water · 260 ml
Bring to the boil.
Turn the heat to its lowest and put the lid on.
Cook for 12 minutes without lifting the lid, until the water is absorbed.
Take off the heat and leave to rest, still covered, for 10 minutes.
Meanwhile, lay the spring onion on the chopping board.
Spring onions · 1 piece
Lift off the lid and spoon the hot rice into 2 bowls, making a well in the middle of each.
Crack an egg into each well. The egg is eaten raw, so use very fresh eggs; if you are serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs.
Egg · 2 pieceAdd 1 teaspoon of soy sauce to each bowl.
Soy sauce · 2 tspWhip the egg into the hot rice with the chopsticks until pale, frothy and silky.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Tip the rice into the sieve.⏱ 10sResultShort-grain white rice |
| 2 | Short-grain white ricestep 1 | | Rinse under cold running water, swirling with your hand, until the water runs almost clear.⏱ 1 minResultRinsed short-grain rice |
| 3 | Rinsed short-grain ricestep 2 | | Leave to drain for 5 minutes.⏱ 5 minResultDrained riceused in step 5 |
| 4 | 260 ml | | Pour the water into the medium saucepan.⏱ 10sResultWater |
| 5 | Drained ricestep 3 | | Add the rice.⏱ 10sResultRice in water |
| 6 | — | | Bring to the boil.⏱ 3 minResultBoiling rice |
| 7 | — | | Turn the heat to its lowest and put the lid on.⏱ 10s |
| 8 | — | | Cook for 12 minutes without lifting the lid, until the water is absorbed.⏱ 12 minResultSimmered rice |
| 9 | — | | Take off the heat and leave to rest, still covered, for 10 minutes.⏱ 10 minResultSteamed riceused in step 12 |
| 10 | 1 piece | | Meanwhile, lay the spring onion on the chopping board.⏱ 5sResultSpring onions |
| 11 | Spring onionsstep 10 |  | Trim it and slice it thinly.⏱ 30sResultSliced spring onionsused in step 16 |
| 12 | Steamed ricestep 9 | | Lift off the lid and spoon the hot rice into 2 bowls, making a well in the middle of each.⏱ 30sResultHot rice in bowls |
| 13 | 2 piece | | Crack an egg into each well. The egg is eaten raw, so use very fresh eggs; if you are serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs.⏱ 20sResultRice with egg |
| 14 | 2 tsp | | Add 1 teaspoon of soy sauce to each bowl.⏱ 10sResultRice with egg and soy |
| 15 | — | | Whip the egg into the hot rice with the chopsticks until pale, frothy and silky.⏱ 40sResultSilky egg rice |
| Total Time | 37 min | ||
| Nutrient | Per serving |
|---|---|
| 215kcal | |
| 10g | |
| 6g | |
| 2g | |
| 29g | |
| 0.6g | |
| 0.8g | |
| 372mg |
The Japanese breakfast of hot short-grain rice with a raw egg and soy sauce whipped through it until silky, topped with spring onion and sesame. Serves 2.
What you’ll doYou will cook short-grain rice, spoon it hot into bowls, crack a raw egg into each, add soy sauce and whip it into the rice, then finish with spring onion and sesame.
