Japanese cuisine · Breakfast & Eggs

Shirasu Don

Warm rice bowl with cooked whitebait, raw egg yolk, nori and soy sauce, ready in minutes.

Ingredients · for 2 servings

• 150 g rice
• 120 g shirasu (cooked whitebait, or small anchovies)
• 2 very fresh eggs
• 1 sheet nori
• 2 tbsp soy sauce
• 1 scallion
• 1 tsp sesame seeds
• 1 piece ginger (2 cm)

Instructions

1. Wash the rice in cold water until it runs almost clear, and cook covered with 330 ml water for 12 min., then let steam for 10 min.
2. Meanwhile, cut the nori sheet into fine strips with scissors, divide the scallion into rings and finely grate the ginger.
3. Briefly drain the shirasu in a sieve and gently pat dry with paper towels so the rice bowl doesn't get watery.
4. Cleanly separate the yolk from each egg and set aside in a small bowl — the whites aren't needed here.
5. Divide the hot rice between two bowls, top with nori strips and pile the shirasu loosely on top like a small mound.
6. Press a small well into the center of each, slide in a yolk, drizzle with soy sauce, sprinkle with ginger, scallion and sesame seeds, and mix everything briefly before eating.