Japanese cuisine · Breakfast & Eggs

Nori Tamago Gohan

Steaming rice with raw egg, toasted nori and soy sauce - the simplest Japanese breakfast.

Ingredients · for 2 servings

• 150 g rice
• 2 very fresh eggs
• 2 sheets nori
• 2 tbsp soy sauce
• 1 tsp mirin
• 1 tsp sesame oil
• 1 spring onion
• 1 tsp sesame seeds

Instructions

1. Wash the rice in cold water until it runs clear, cook covered with 330 ml water for 12 min. and then let steam for another 10 min. with the lid closed.
2. Take the eggs out of the fridge in good time and cut the spring onion into fine rings.
3. Toast the nori sheets briefly over a gas flame or in a dry pan for 10-15 sec. per side, until they crackle and smell intense, then tear into narrow strips.
4. Stir soy sauce, mirin and sesame oil together in a small bowl and crack one egg into a separate bowl each, whisking loosely.
5. Divide the steaming hot rice between two bowls, pour the whisked egg over it and immediately stir in vigorously until the rice glistens silky and the egg has just set.
6. Drizzle with the soy sauce mixture, sprinkle with nori strips, spring onion and sesame seeds and eat right away.