Hot Rice Bowls with Soft Soy Eggs and Pickled Ginger

Hot short-grain rice folded with bright vinegar seasoning, topped with jammy soy eggs, pickled ginger, and sesame. It echoes Bay Fish, Bare Hands, when Edo waterfront stalls near Nihonbashi trusted vinegar and speed before iceboxes.

Serves 2

Estimate for one serving

• 810 cal
• 14.4g protein
• 45g carbs
• 9.4g fat
• 3g 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
• 3 tbsp soy sauce
• 0.25 cup pickled ginger
• 1 tsp sesame seeds

Instructions

1. 1Rinse the short-grain rice until water runs clear then cook in a pot with the measured water.
2. 2While rice cooks, bring a saucepan of water to a boil and gently lower in the eggs; simmer exactly 6 minutes then transfer to an ice bath.
3. 3Mix rice vinegar, sugar, and salt in a small bowl until dissolved; when rice is done, fold the seasoned vinegar through the hot rice.
4. 4Peel the soft-boiled eggs and place two in each serving bowl over the seasoned rice; drizzle generously with soy sauce, scatter pickled ginger and sesame seeds, and serve immediately.