Tamago-Donburi (Egg Bowl)

Ingredients (serves 1):

1/8 onion, thinly sliced
1/3 cup ichiban dashi (see here) or 1/3 tsp. dashinomoto + 1/3 cup water
1 Tbsp. sake (rice wine)
1 Tbsp. mirin (Japanese sweet rice wine)
1/8 tsp. salt
1/3 Tbsp. soy sauce
2 eggs
1-1/4 cups cooked short or medium grain white (see here) or brown rice (see here)

Topping:

Green onion, thinly sliced
Nori (seaweed) (optional)

1

In a small pan (use one that is the same diameter or slightly smaller than your serving bowl), add onion, dashi, sake, mirin, salt, soy sauce and cook for 5 minutes at medium heat.

2

Lightly beat eggs in a small bowl. Add the eggs to the pan with the onion mixture.

3

Wait until the eggs start to coagulate – about a minute. Slowly push the edge of the egg mixture to the center of the pan with a spatula, cover with a lid and reduce heat to low, continue to cook for approximately 30 seconds.

4

Fill serving bowl with cooked rice and slide omelette with sauce on top.

5

Garnish with green onion and optional nori.

6

Enjoy!