Egg Rice
A friend recently made this traditional Japanese dish, called Tamagohan, for me and I was wowed by the beauty of it’s simplicity. Delicious, filling and SUPER easy to make, egg rice is all about properly cooking your sushi rice, and then mixing raw egg in as soon as the rice is ready and still hot.
Cook sushi rice according to package instructions, on the stove top or in a rice maker. In the meantime crack amount of eggs you need into a bowl (1 per serving). Finely chop scallions and set aside. Get out a pair of chopsticks for each person, soy sauce or tamari, and hot sauce like sriracha or sambal for serving.
When rice is ready, fill bowl with hot rice, making an indentation in the middle for the egg. Drop in the whole, raw egg and quickly stir into the rice with the chopsticks until egg is pale and coating all of the rice.
Add soy sauce and chopped scallions and mix. Add a pinch of sea salt if you need, and some hot sauce. Enjoy warm!
Basic Sushi Rice
Well cooked sushi rice is a fantastic side for so many things. Rinse rice several times with cold water until water runs clear. Drain well. Cook with a pinch of salt and 1¼ cups cold water for each cup of rice. Stir and bring to a boil. Then reduce heat and cook on the lowest setting until rice is tender, about 20 minutes. Let the rice sit for another 10 minutes, covered, before serving. For every cup of rice, add a mixture of 2 Tbsp. vinegar with 1 tsp salt and 1 ½ tsp sugar, completely dissolved. Serve with:
Chicken Katsu
Spicy Sautéed Vegetables
Honey Glazed Salmon
Buttery Cod with Charred Scallions
Rice & Pickled Veg Bowls
There’s something so magical about the contrast of rice with pickled flavors (hello, kimchi!). This recipe gives you a great way to use up any vegetables that might be sitting in the bottom of your fridge, looking a little sad. Cut carrots, hot peppers, or cucumbers into spears and onions into rounds. Combine vinegar with . Serve over basic sushi rice