Description
A soft scrambled Japanese egg rice bowl with eggs cooked in a sweet-savory shirodashi sauce over furikake rice, an easy oyakodon-style comfort meal in about 10 minutes.
Ingredients
Units
Scale
- 2 Instant Rice Cups (about 14 oz), or 2 cups cooked rice
- furikake, to taste
- 2 Eggs, beaten
- 1 tsp shirodashi
- 1 tsp Soy Sauce
- 1 tbsp mirin
- 2 tsp Potato Starch
- 1 cup water, plus 3 tbsp
- 1 scallion, sliced
- gochugaru, to taste
- sesame seeds, to taste
Equipment
Instructions
- Mix the sauce. Whisk the 1 cup water, mirin, shirodashi, and soy sauce in a small frying pan. Stir the potato starch into the 3 tablespoons water to make a slurry.
- Thicken it. Warm the sauce over medium heat, stir in the slurry, and simmer until slightly thickened.
- Scramble gently. Pour in the beaten eggs, let them sit, then fold gently as the edges set. Keep them soft and just barely cooked.
- Build the bowl. Spoon the eggs over warm furikake rice.
- Garnish. Top with scallion, gochugaru, and sesame seeds and serve right away.
Notes
- Shirodashi (white dashi) keeps the sauce light in color; regular dashi or dashi powder works but darkens it.
- Add the eggs to warm sauce and fold gently for the silkiest soft scramble.
- Do not skip the furikake in the rice; it seasons every bite, not just the top.
- Rice cups from the microwave make this a true 10-minute meal.
- Best fresh; reheat gently with a splash of water so the eggs stay tender.
- Prep Time: 5
- Cook Time: 10
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 185mg