Hot Rice with Soft Egg, Soy, and Quick Cucumber Pickles

Steaming short-grain rice, bright with vinegar, is topped with a soft egg, soy, and crisp cucumber pickles. The bowl echoes Hand-Pressed by the Canal—Edo’s canal stalls and the vinegared rice that hurried workers bought away from any hearth.

Serves 2

Estimate for one serving

• 810 cal
• 14.4g protein
• 45g carbs
• 9.4g fat
• 2g fiber

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Ingredients

• 1.5 cups short-grain rice
• 2 cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• 0.5 tsp salt
• 4 eggs
• 1 medium cucumber
• 3 tbsp soy sauce
• 1 tsp sesame seeds

Instructions

1. 1Rinse the short-grain rice until water runs clear then cook with water in a pot or rice cooker until tender.
2. 2In a small bowl whisk together rice vinegar, sugar, and salt then gently fold into the hot cooked rice.
3. 3Thinly slice the cucumber, sprinkle with salt, and let sit 10 minutes before squeezing out excess liquid.
4. 4Bring a small pan of water to a gentle boil, lower in the eggs, and cook exactly 6 minutes for soft yolks then transfer to ice water.
5. 5Peel the eggs, slice in half, and assemble bowls by placing seasoned rice in each, topping with egg halves, quick cucumber pickles, a drizzle of soy sauce, and sesame seeds.