Empty My Fridge
Rice Bowl with Silky Egg Sauce - Noriko's Kitchen - Japanese Cooking 101
Ingredients
- Egg4
- Mitsuba leaves¼ bunches
- Ginger1 tsp
- Dashi1
- Salt⅓ tsp
- Soy sauce1 tsp
- Sake1 tbsp
- Mirin1 tbsp
- Katakuriko1 tbsp
- Sesame oil1 tsp
- Rice2 bowls
Instructions
- Lightly beat the eggs in a bowl. Finely chop the mitsuba leaves or green onion, and grate the ginger. Set everything aside.
- Make dashi with the dashi packet. Season it with salt, soy sauce, sake and mirin.
- Mix the potato starch with the water to make a slurry, add it to the soup and stir well until it starts to thicken.
- Stir in the grated ginger and sesame oil.
- While the sauce is simmering, slowly pour in the beaten eggs in a swirling motion, and stop once they turn fluffy.
- Spoon steamed rice into bowls, pour the egg sauce over it, and top with the chopped mitsuba.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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