Japanese cuisine · Breakfast & Eggs

Medama Yaki with Shoyu

Fried eggs with crisp edges, briefly steamed in the pan and finished with soy sauce over rice instead of salt.

Ingredients · for 2 servings

• 4 eggs
• 2 tbsp oil
• 2 tsp soy sauce
• 300 g cooked rice
• 1 spring onion
• 1 tsp nori flakes
• 1 tsp sesame seeds
• 1 tbsp water

Instructions

1. Fill two bowls with warm rice and fluff loosely, then cut the spring onion into fine rings.
2. Crack the eggs individually into small cups so they can slide into the pan together without breaking the yolks.
3. Heat the oil in a nonstick pan over medium-high heat until it shimmers slightly, then let the eggs slide in side by side.
4. Fry for 2 min. until the edge of the white crisps golden brown, then add the water to the edge of the pan and cover immediately.
5. Steam for another 60–90 sec. until a delicate white film covers the yolk but the center is still runny.
6. Slide two eggs onto each bowl of rice, drizzle with soy sauce, sprinkle with spring onion, nori flakes and sesame seeds, and eat right away.