Japanese · Breakfast
Mountain Yam and Egg Rice Bowl
Grated nagaimo mountain yam is folded into steamed rice with a raw egg yolk, soy sauce and dashi, creating a sticky, slippery texture against warm grains. Finished with scallion, nori strips and a touch of wasabi, the bowl carries mild umami sweetness balanced by the yam's slight tang and crunch.
$4
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
415Calories
16.8gProtein
10.3gFat
64.2gCarbs
3.2gSugar
3.4gFiber
1158mgSodium
190mgChol
2.9gSat Fat
755mgPotassium
82mgCalcium
2.7mgIron
0.5mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
rich-umami
hidden-gems
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Peel the nagaimo mountain yam under running water to reduce skin itchiness, then grate it finely into a bowl until it forms a sticky paste.
2
Whisk
Stir the grated yam with the soy sauce and dashi until the mixture loosens into a pourable, slightly frothy paste.
3
Build
Spoon warm rice into a serving bowl, pour the yam mixture over the top, then nestle the egg yolk into the center and scatter the scallion, nori, and sesame seeds over the bowl.
4
Plate
Add a small dot of wasabi paste on the rim if using, and serve immediately while the rice is warm and the yam mixture glossy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz370g nagaimo mountain yam
- 1 1/2 cup300g cooked white rice
- 22 egg yolk
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp dashi
- 22 scallion
- 22 small sheet nori
- 1/2 tsp1/2 tsp wasabi paste
- 1/2 tsp1/2 tsp toasted sesame seeds
