Soy-Glazed Tamago Rice Bowl

Soft vinegared short-grain rice cradles silky soy-mirin tamago, finished with scallions and nori. It echoes Warm Rice, Cold Slice, where Edo night stalls kept rice warm and bright with vinegar so commoners could eat standing up.

Serves 2

Estimate for one serving

• 990 cal
• 17.6g protein
• 55g carbs
• 11.5g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1.5 cups short-grain rice
• 2 cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• 0.5 tsp salt
• 4 eggs
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp neutral oil
• 2 scallions
• 1 nori sheets

Instructions

1. 1Rinse the short-grain rice until water runs clear then cook with the measured water in a pot or rice cooker.
2. 2In a small bowl whisk together rice vinegar, sugar, and salt then fold gently into the cooked rice.
3. 3Beat the eggs with soy sauce and the mirin. Heat a small nonstick pan over medium heat with the neutral oil and pour in a thin layer of egg mixture, rolling the pan to cook a thin omelette. Repeat to make 3-4 layers, stacking and slicing into strips.
4. 4Warm the seasoned rice and divide into bowls. Top with the tamago strips, drizzle with remaining soy sauce, scatter sliced scallions, and finish with torn nori.
5. 5Serve immediately while rice is warm.