Japanese · Breakfast
Rice with Raw Egg and Butter
A single bowl of steamed Japanese short-grain rice topped with a raw egg, melting butter, and soy sauce, stirred tableside so the yolk and fat coat every grain in a glossy custard. Finished with scallion and nori.
$2
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
387Calories
16.2gProtein
19.9gFat
36.9gCarbs
1.1gSugar
0.9gFiber
472mgSodium
372mgChol
9.8gSat Fat
190mgPotassium
50mgCalcium
1.6mgIron
2.8mcgVitamin B12
2mgVitamin C
vegetarian
low-calorie
rich-umami
hidden-gems
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Have the egg, butter, soy sauce, scallion, and nori ready to hand so assembly happens while the rice steams.
2
Steam
Heat short-grain rice covered over medium-low heat for 12 minutes, then rest 5 minutes until grains are glossy and tender.
3
Build
Tip hot rice into a bowl, crack the egg on top, pour soy sauce over the yolk, and scatter scallion and nori.
4
Plate
Stir egg, butter, and soy sauce briskly through the rice with chopsticks until the yolk breaks and coats every grain glossy, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (200g)
- 1 1/2 cup300g steamed short-grain Japanese rice
- 4 tsp20g unsalted butter
- 2 tsp2 tsp soy sauce
- 2 tbsp2 tbsp scallion
- 22 small sheet (2g) nori
