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Japanese Silky Thickened Egg Rice Bowl
Make a thickened sauce with dashi, soy sauce, and mirin, then add beaten eggs to create a fragrant, silky, soft-cooked Japanese egg topping. The video mentions serving it over white rice as an egg rice bowl, but does not provide the amount of rice.
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Ingredients
- 3 tbsp Dashi
- 1 tbsp Soy sauce
- 1 tsp Mirin
- 1 tbsp Potato starch
- 300 ml Water
- 3 Eggs (Beaten)
Steps
- 1
Place the dashi, soy sauce, mirin, potato starch, and water in a container. Stir well to make the thickening mixture.
- 2
Pour the thickening mixture into a pan and heat over medium heat.
- 3
Continue heating until the liquid begins to thicken.
- 4
Add the beaten eggs and wait about 10 seconds, allowing the egg around the edges to begin setting.
- 5
Once the edges begin to set, gently stir the eggs with broad movements until they reach a soft-cooked consistency.
- 6
Turn off the heat. The result should be a fragrant, silky Japanese soft egg topping. The video describes serving it as an egg rice bowl over white rice, but does not provide the amount of rice or specific assembly instructions.
Notes
The source does not provide the amount of white rice or clearly explain how to serve or assemble the dish. To make a complete egg rice bowl, prepare white rice separately. Do not cook the eggs until fully set; the source specifies a soft-cooked consistency.
Nutrition per serving
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