Rice Bowl with Silky Egg Sauce
Servings: 2 servings
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Ingredients
- 4 eggs
- 1/4 bunch Mitsuba leaves or 1/2 green onion
- 1 tsp ginger root grated
- 1 1/2 cup water
- 1 Dashi packet
- 1/3 tsp salt
- 1 tsp soy sauce
- 1 Tbsp Sake
- 1 Tbsp Mirin
- 1 Tbsp Katakuriko potato starch
- 1 Tbsp water
- 1 tsp sesame oil optional
- 2 bowls steamed rice
Instructions
- Lightly beat the eggs in a bowl. Finely chop Mitsuba leaves or green onion. Grate ginger root. Set all aside
- Prepare Dashi using a Dashi packet. Season the Dashi with salt, soy sauce, Sake, and Mirin. Make a slurry with potato starch and water, add it to the soup, and stir well until it begins to thicken. Stir in grated ginger and sesame oil.
- While the sauce is boiling, gently pour in the beaten eggs in a swirling motion. Once the eggs turn fluffy.
- Place steamed rice in bowls, pour the egg sauce over it, and top with the chopped Mitsuba leaves.