A refreshing egg stir-fry combining shiso leaves and umeboshi. The rice, enveloped in creamy, half-cooked eggs, is a delightful accent. This dish is quick and budget-friendly, requiring no knives to prepare.
Ingredients
Main Ingredients (2 servings)
- Eggs 3 large
- Shiso Leaves (Perilla) Plenty
- Cooked Rice 2 tbsp +
- Umeboshi (Pickled Plum) 1 large
Seasonings
- White Sesame Oil 1 tbsp
- Water 3 tbsp
- White Sesame Oil 2 drizzles
Steps
- Heat 1 tbsp White Sesame Oil in a frying pan, add 1 Umeboshi, and mash it while stir-frying in the oil.
- Add 2 tbsp+ Cooked Rice and stir-fry with the umeboshi. (This is the key!) The rice will absorb the tanginess and saltiness of the umeboshi.
- Turn heat to medium and add 3 tbsp Water, then continue stir-frying.
- Transfer the stir-fried rice to a plate.
- Tear plenty of Shiso Leaves by hand. (This is the key!) Tearing by hand releases a stronger aroma.
- Crack 3 Eggs into a bowl and whisk well.
- Mix the torn shiso leaves into the egg mixture.
- Add the umeboshi rice from step 4 to the egg mixture and combine.
- Add 2 drizzles White Sesame Oil to the frying pan and heat over high heat until the oil is sputtering.
- Pour the egg mixture all at once into the hot frying pan and stir-fry quickly while mixing.
- Stop cooking when the eggs are creamy and half-cooked.
- Considering the saltiness of the umeboshi, taste and adjust seasoning with salt if necessary.
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