Japanese Egg over Rice
Silky scrambled eggs folded into warm rice with soy sauce — a Japanese comfort dish that's elegant in its simplicity. Ready in under 5 minutes for a deeply satisfying breakfast or light meal.
- Total time
- 5 min
- Servings
- 1
- Calories
- 380
- Protein
- 12g
Ingredients
- 2 whole large eggs
- 1 cup warm cooked short-grain white rice
- 1.5 tablespoon low-sodium soy sauce
- ½ tablespoon mirin
- ½ tablespoon unsalted butter
- ¼ teaspoon sea salt
- ⅛ teaspoon white pepper
- 1 tablespoon sliced green onions (scallions)
- ½ sheet nori (seaweed sheets)
Instructions
- 1
Crack 2 large eggs into a small bowl and whisk together gently with a fork until the yolks and whites are fully combined. Season with 0.25 teaspoon sea salt and 0.125 teaspoon white pepper — this seasons the eggs evenly rather than peppering them after they're cooked.
- 2
Set an 8-inch nonstick skillet over medium-high heat. Add 0.5 tablespoon unsalted butter and let it melt completely, tilting the pan to coat the bottom evenly. You should see the butter foam gently — if it sizzles aggressively, lower the heat slightly.
- 3
Pour the whisked eggs into the hot skillet. Do not stir immediately — let them sit untouched for 10-15 seconds so a thin layer sets on the bottom. Then gently push the cooked egg toward the center with a silicone spatula, tilting the pan so uncooked egg flows to the edges. Repeat this gentle pushing and tilting motion for another 20-30 seconds until the eggs are mostly set but still slightly glossy and custard-like in the center. They should look just barely underdone — residual heat will finish cooking them off the flame.
- 4
Transfer the barely-set scrambled eggs to a small bowl and set aside off the heat. While they rest for 30 seconds, combine 1.5 tablespoons low-sodium soy sauce and 0.5 tablespoon mirin in a small bowl, stirring to combine.
- 5
Pour the warm rice into a medium rice bowl. Create a shallow well in the center with the back of a spoon. Gently fold the warm eggs into the soy-mirin mixture so they're lightly coated, then slide the seasoned eggs into the well in the rice. Drizzle any remaining soy mixture over the eggs and rice.
- 6
Using your chopsticks or a fork, gently mix the eggs and rice together until the yolks break and coat the rice with a silky layer. Top with 1 tablespoon sliced green onions. Tear or cut 0.5 sheet of nori into thin strips with kitchen scissors and scatter over the top. Serve immediately while the rice is still steaming.
Tools you’ll need
- small mixing bowl
- fork
- 8-inch nonstick skillet
- silicone spatula
- small bowl
- medium rice bowl
- spoon
- chopsticks or fork
- kitchen scissors
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