Tamagodon (Japanese Egg Rice Bowl)

Ingredients

• Eggs

  4 large

  $0.99

• Onions

  1 medium

  $0.22

• Prepared Vegetable Broth

  150 ml

  $0.27

• Soy sauce

  2 tbsp

  $0.13

• Mirin (Sweet Rice Wine)

  1 tbsp

  $0.08

• Granulated White Sugar

  1 tsp

  $0.01

• Sushi / Short-grain Rice

  250 g

  $0.60

• Spring onions

  1 stalk

  $0.08

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cook sushi rice according to packet instructions and divide between two deep serving bowls.

2. 2

   Thinly slice the onion along the grain and lightly beat the eggs in a bowl (keep whites and yolks distinct).

3. 3

   In a small skillet, combine vegetable broth, soy sauce, mirin, and sugar; bring to a simmer over medium heat.

4. 4

   Add sliced onion to the skillet, spread evenly, and simmer for 4 to 5 minutes until soft and translucent.

5. 5

   Pour two-thirds of the beaten egg mixture over the simmering onions in a circular stream; cover pan and cook for 1 minute.

6. 6

   Pour the remaining egg over the top, cover again, and cook for 30 seconds until the eggs are half-set, glossy, and custardy.

7. 7

   Slide the saucy egg and onion mixture gently over the bowls of warm rice.

8. 8

   Scatter thinly sliced spring onions across the top and serve piping hot.