Japanese Egg Rice Bowl

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A soul-soothing Japanese breakfast classic, this simple bowl combines piping hot short-grain rice with fresh egg and savory soy sauce. The residual heat of the rice gently cooks the egg into a silky coating, creating an effortless umami-rich meal ready in minutes.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 9 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 3 gSugar
• 16 gProtein
• 720 mgSodium
• 230 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 1/4 tsp salt

For the egg mixture

• 4 large very fresh eggs (pasteurized recommended)
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tsp sugar
• Pinch of salt

For garnish

• 2 scallions, thinly sliced
• 1 sheet toasted nori, shredded into thin strips
• 1 tsp toasted white sesame seeds
• Shichimi togarashi, optional

Directions

1. Rinse the short-grain rice under cold water, swirling gently until the water runs nearly clear, then drain well.
2. Combine the rinsed rice, water, and salt in a rice cooker and cook on the standard setting, or bring to a boil in a heavy pot, reduce to low, cover, and simmer for 18 minutes without lifting the lid.
3. Remove the cooked rice from the heat and let it rest, covered, for 10 minutes to steam and firm up slightly.
4. In a medium bowl, whisk the eggs with the soy sauce, mirin, sugar, and a pinch of salt until completely smooth and slightly pale.
5. Fluff the hot rice with a rice paddle, then divide it evenly among 4 deep serving bowls, mounding it gently in the center.
6. Pour about one-quarter of the egg mixture over the hot rice in each bowl; the steam and heat should gently warm the egg without scrambling it.
7. Sprinkle each bowl generously with sliced scallions, shredded nori, and toasted sesame seeds, adding a pinch of shichimi togarashi if desired.
8. Serve immediately and instruct diners to stir vigorously from the bottom up so the egg coats every grain of rice before eating.

Cook’s Notes

• Use the freshest eggs you can find, ideally pasteurized, since they are only gently warmed by the rice rather than fully cooked.
• If you are uneasy about raw egg, temper it by stirring a small scoop of hot rice into the beaten egg mixture before pouring it over the bowls.
• The rice must be very hot and freshly cooked so it can gently set the egg; leftover or lukewarm rice will not work.
• Swap half the soy sauce with dashi for a deeper, more brothy umami flavor characteristic of the onsen-tamago style.
• For a richer version, replace one whole egg with an extra yolk to make the finished rice even silkier and more luxurious.

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