Scallion Egg Rice with Soy Butter

Hot short-grain rice is seasoned with vinegar, sugar, and salt, then crowned with thin egg ribbons, scallions, and a glossy soy-butter drizzle. It nods to Vinegar Rice Before Dusk, when Edo canal stalls trusted vinegar and haste in place of ice.

Serves 2

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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
• 4 scallions
• 2 tbsp soy sauce
• 2 tbsp butter

Instructions

1. 1Cook the rice in water until tender and all liquid is absorbed.
2. 2While rice is still hot, gently fold in rice vinegar, sugar, and salt until evenly seasoned.
3. 3Beat eggs with salt and cook in a lightly oiled pan into thin sheets, then slice into narrow strips.
4. 4Slice scallions thinly and melt butter with soy sauce in a small pan.
5. 5Divide seasoned rice into bowls, top with egg strips, scallions, and a drizzle of warm soy butter.