Silky Egg Rice Bowl (Torotama Don)
Translated from Japanese, the language of the video.
setuyaku_co.jp_ cooked this in a Facebook video, in Japanese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A quick Japanese rice bowl topped with softly set eggs in a glossy, savory white-dashi sauce. The thickened sauce coats the warm rice and makes a soothing, comforting meal that is ready in about 10 minutes.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, fish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 150 g
- 300 g
- 300 g
- 30 g
- 15 g
- 5 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 825 g before cooking, which is about 415 g per serving.
Steps
Beat the eggs in a bowl and set them aside. Prepare the warm cooked rice and any desired scallion garnish.
Place the water, white dashi, mirin, soy sauce, and potato starch in a frying pan while the pan is still cold. Whisk or stir thoroughly so the starch is completely dissolved before turning on the heat.
Set the pan over medium heat. Cook while stirring continuously until the liquid comes to a boil and becomes visibly glossy and thickened. Taste the sauce and adjust the seasoning if needed, since white dashi products vary in saltiness.
Pour the beaten eggs slowly into the bubbling thickened sauce, distributing them around the pan.
Wait about 10 seconds, until the edges of the egg begin to set. Then stir with broad, gentle motions so soft curds form without breaking the sauce apart.
Turn off the heat while the eggs are still softly set and partly runny; carryover heat will finish them without making them firm.
Divide the warm rice between two bowls. Spoon the silky egg mixture over the rice, scatter with chopped scallions, and serve with yuzu kosho on the side if desired.
Notes
The original recipe emphasizes dissolving the potato starch before heating and stopping while the egg is still soft. White dashi varies considerably in saltiness, so taste and adjust as needed. The recipe description notes that it is especially easy to eat when feeling unwell and that scallions or yuzu kosho add extra flavor for adults.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 347
- Protein
- 14 g
- Carbs
- 52 g
- Fat
- 8 g
- Fiber
- 1 g
Where the calories come from
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