Egg Over Rice
This quick and comforting dish features warm short-grain rice topped with a raw or gently warmed egg, soy sauce, and customizable toppings, perfect for any meal.
Ingredients
Main ingredients
- 2.25 cups cooked Japanese short-grain rice (about 330 g; from ¾ cup uncooked)
- 1 large egg (approx. 50 g without shell)
- 1 teaspoon soy sauce (good quality; tamari for gluten-free or low-sodium for less salt)
Toppings
- to taste toppings of your choice (e.g., katsuobushi, furikake, sliced scallions, toasted sesame seeds, shredded nori)
Instructions
Preparation
- Gather ingredients and ensure your rice is freshly cooked and steaming hot.
- Spoon one serving of hot rice into a bowl. Smooth the top and make a shallow well in the center.
- Crack the large egg directly into the rice well.
- Drizzle a small amount of soy sauce over the egg—start with about 1 teaspoon and adjust to taste.
- Add desired toppings.
- If desired, add a tiny extra drizzle of soy sauce over the toppings.
- Using chopsticks or a fork, stir briskly until the egg is fully mixed into the rice and the mixture looks pale yellow and glossy. Serve immediately.
Notes
Consume immediately for best texture and safety. Store rice and egg components separately if necessary. Use pasteurized eggs if health concerns exist.