Japanese · Breakfast
Raw Egg over Rice (Low-Calorie)
Warm short-grain white rice topped with a raw egg, soy sauce, scallion, nori and sesame seeds, based on the Japanese comfort dish tamago kake gohan. The egg yolk coats the warm grains while staying light and preserving its clean, savoury identity.
$2
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
267Calories
10.5gProtein
9.4gFat
31.2gCarbs
0.8gSugar
1.3gFiber
577mgSodium
215mgChol
2.7gSat Fat
195mgPotassium
60mgCalcium
2.1mgIron
0.5mcgVitamin B12
1.2mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-calorie
Instructions
1
Prep
Reheat 3/4 cup (120g) cooked white rice in a small pot over low heat, stirring, until steaming with no cold spots.
2
Build
Spoon warm rice into a small bowl, crack the egg on top keeping the yolk whole, drizzle with 1 tsp soy sauce.
3
Plate
Scatter scallion, nori strips and sesame seeds over top. Serve immediately; mix at table so yolk coats grains while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (55g)
- 1 1/2 cup240g cooked short-grain white rice, warm
- 2 tsp2 tsp soy sauce
- 22 scallion
- 11 sheet (2g) nori
- 1 tsp1 tsp sesame seeds
