Egg Over Rice (Raw Egg Stirred into Hot Rice with Soy Sauce)
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
This is the Japanese home standby of raw egg and soy sauce over rice, with butter added.
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The butter melts in the middle of freshly cooked rice, and the raw egg cracked on top warms just enough in that heat to coat each grain in a silky layer. Since the egg is eaten raw, it should be very fresh.
Ingredients
Instructions
- 1
Divide 2 cups of freshly cooked hot rice between two bowls and make a shallow well in the center of each.
Work while the rice is still steaming, because cooled rice will not gently warm the raw egg.
- 2
Add half of the 10 g butter to each well, then lightly cover it with hot rice for about 30 seconds.
If a firm piece remains, turn a little rice over it so the heat melts it evenly.
- 3
Crack 1 very fresh egg into the center of each bowl.
Check before mixing, and remove any shell fragments right away so they do not disappear into the rice when stirred.
- 4
Do not pour all 2 teaspoons of soy sauce at once.
Drizzle in about half first, mix, then taste and use the remaining soy sauce only as needed to control saltiness.
- 5
Use chopsticks to break the yolk and loosen the white, then stir quickly for about 40 seconds.
Stop when the grains look glossy and coated, and the egg has thickened slightly from the rice heat.
- 6
Scatter 1 tablespoon seaweed flakes and 1 tablespoon chopped green onion over the bowls.
Serve while hot and eat immediately, before the rice loosens too much and the glossy egg coating turns watery.
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