Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Since the first time I ate this dish it reminded me of my grandmother, even though my Grannie was not Japanese. It's simple, comforting, and wholesome, just like all the food that grandmothers should serve. When you wake up on a dreary Sunday morning and need something steadying, this simple dish of egg and rice can be just the thing to comfort you.
Because the egg is on the raw side it's important to use a very fresh egg from a trusted source. I prefer one large egg to 1/2 cup of uncooked rice, but some prefer more egg (try an extra-large egg if you're in that camp).
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
Sunday Brunch: Tamago Gohan
About This Recipe
|Active time:||5 minutes|
|Total time:||25 minutes|
|Special equipment:||small pot with tight fitting lid|
- 1/2 cup short grain rice (washed until the water is clear)
- 1 cup water
- 1 egg
- 1 teaspoon soy sauce
- sliced scallion (optional)
- toasted sesame seeds (optional)
- furikake (optional)
- thinly sliced nori (optional)
Combine washed rice and water in a small saucepan, bring to a simmer, cover, and turn heat to low. Cook for 20 minutes.
Beat egg and soy sauce together. Once rice is cooked, place in a warmed bowl (rinsed with boiling water, or microwaved for 15 seconds) and make a well in the center of the rice. Place beaten egg/ soy sauce mixture in well and mix until well combined. Top with optional additions, and serve piping hot.