Ryuji's signature grilling method brings out the best flavor in sausages, adding aromatic bonito flakes and nori seaweed between layers of rice. This superb sausage bowl, where the umami of a fried egg and sausage meld together, is the ultimate lazy meal, offering deep flavor despite its simplicity.
Ingredients
Main Ingredients (1 serving)
- Rice 200g
- Egg 1
- Sausages 3-5
Seasonings
- Bonito flakes to taste
- Shredded nori seaweed to taste
- Soy sauce to taste
- MSG(Ajinomoto) (MSG) 2 dashes
- Mayonnaise to taste
Steps
- Heat 200g rice.
- Without oiling the pan, add 3-5 sausages and sauté until nicely browned. [Pro Tip!] By grilling them without making incisions, the meat juices are sealed in, maintaining a crisp texture.
- Place half of the heated 200g rice into a bowl.
- Top the rice with bonito flakes to taste and shredded nori seaweed to taste.
- Add the remaining rice, then top with more bonito flakes to taste and shredded nori seaweed to taste.
- To the pan with the sautéed and browned sausages, add a small amount of water, immediately cover, and steam-grill. [Pro Tip!] First searing the surface until crispy, then steaming, allows the heat to gently penetrate to the center, resulting in a juicy and crisp texture.
- Heat until the water in the pan evaporates, then push the sausages to the side.
- Using the oil left in the pan after cooking the sausages, drop in 1 egg and fry it. [Pro Tip!] Frying the egg in the oil infused with sausage umami transfers flavor and aroma to the egg.
- Add a little water while gathering the egg, then continue to fry. [Pro Tip!] Adding water prevents the bottom of the egg from becoming crispy, giving it a plump texture.
- Once the fried egg reaches your desired doneness, transfer it to the bowl.
- Also add the sausages that were set aside to the bowl.
- Sprinkle MSG(Ajinomoto) (MSG) 2 dashes over the fried egg and drizzle with soy sauce to taste.
- If desired, add mayonnaise to taste and serve.
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