Japanese rice bowl for breakfast with scrambled eggs and nori

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Breakfast with rice: we don’t really do that here. But in Japan, they don’t like that idea at all. With this Japanese rice bowl you will understand why.

Ingredients

For 1 breakfast bowl:

  • 3 eggs
  • 1 tablespoon of mirin
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon butter
  • 1 teaspoon sesame oil
  • 1 portion white rice
  • 1/2 sheet roasted seaweed, roughly chopped
  • 1 tablespoon furikake

Culy’s Nancy ate such a divine Japanese breakfast at Okonomi restaurant in Brooklyn (NY) that they serve there from 9:00 am to 3:00 pm. The term ‘Japanese breakfast’ is therefore a fairly broad concept. And luckily, because we can eat such a bowl of rice with toppings at any time of the day.

Contrary to what we are used to here, the omelette in this rice bowl is sweet rather than savory. That, together with the neutral taste of the rice, makes it not such a strange dish for breakfast. Give it a try!

Japanese rice bowl

This is how you make the Japanese rice bowl

Cook the rice according to the package.

Beat the eggs with the mirin, sugar and soy in a small bowl. Heat the butter together with the sesame oil in a pan over low heat and then pour the egg mixture into the pan.

Fry the egg mixture over low heat, stirring only occasionally with a rubber spatula. Do this for about 2 to 3 minutes, until the eggs are nicely set. Do not let the eggs dry out completely, they will keep them nice and creamy.

Spoon the rice into a bowl, scoop the eggs on top and finish with the furikake and dried seaweed.


Source: Culy by culy.nl
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