The umami and richness of carefully crafted "Hon-dashi" are key! By mixing soft-boiled eggs with rice, each grain becomes rich in flavor. This is Ryuji's "Half-Boiled Rice" recipe, with the texture of tenkasu (tempura scraps) and the aroma of aonori (green laver) whetting your appetite.
Ingredients
Main Ingredients (1 serving)
- Rice 200g
- Eggs 2
- Long Green Onion (Scallion) 30g
- Tenkasu (Tempura Scraps) a handful
Seasonings
- Vinegar 2 tsp
- Aonori (Green Laver) 1 tsp
- Toasted Sesame Seeds to taste
- Salt 1 pinch
- Hon-dashi 1 tsp
- Wasabi to taste
Steps
- Boil water in a pot.
- Add 2 tsp vinegar to the boiling pot.
- Gently place 2 eggs, fresh from the refrigerator, into the pot and boil for 7 and a half minutes over medium-low heat. 【Tip!】 Using cold eggs helps achieve a perfect soft-boiled texture.
- Finely chop 30g long green onion (scallion).
- Warm the rice in a microwave or similar.
- Place the boiled eggs in cold water and cool thoroughly.
- Peel the cooled eggs from the bottom. 【Tip!】 Adding vinegar makes them easier to peel. Rapidly cooling them creates a gap between the shell and the egg, making peeling even easier.
- Lightly loosen the warm 200g rice, then add the finely chopped long green onion (scallion), 1 tsp aonori (green laver), a handful of tenkasu (tempura scraps), toasted sesame seeds to taste (crushing them as you add), 1 pinch salt, and 1 tsp Hon-dashi. Mix well.
- Place the 2 peeled soft-boiled eggs on top of the rice, then break them apart and mix thoroughly with the rice.
- Serve in a bowl and sprinkle with additional aonori (green laver) if desired.
- For a flavor change, serve with wasabi to taste.
- In a separate pot, add 1 tsp Hon-dashi and a small amount of hot water to make dashi broth. Pour over any leftover rice to make dashi chazuke.
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