Japanese Miso-Butter Corn Soft-Scramble Breakfast Bowls

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 3 cups cooked short-grain rice
• 2 cups fresh sweet corn kernels
• 8 large eggs
• 3 tbsp unsalted butter
• 1 1/2 tbsp white miso paste
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 4 scallions
• 1 tbsp toasted sesame seeds
• 2 nori sheets
• 1/4 tsp kosher salt
• optional for topping furikake or chili crisp

Instructions

1. 1If the rice is cold from the fridge, sprinkle with a tablespoon of water, cover, and microwave 90 seconds until steaming hot; fluff with a fork and keep covered. Thinly slice the scallions, separating whites and greens.
2. 2Melt one tablespoon of butter in a large nonstick skillet over medium-high heat. Add the corn kernels and salt; cook undisturbed 2 minutes, then stir and cook 2 to 3 minutes more until kernels are bright and lightly charred in places. Transfer corn to a bowl.
3. 3In a small bowl mash the remaining butter with the miso paste until smooth and creamy. Crack the eggs into a separate bowl, add the soy sauce, and beat lightly with chopsticks or a fork just until streaks of white remain—do not overbeat.
4. 4Wipe the skillet clean and return to medium-low heat. Add half the miso butter and let it melt and foam gently. Pour in the eggs.
5. 5Using a spatula, push the eggs slowly from the edges toward the center in long strokes, forming soft, large curds. Cook 2 to 3 minutes total, removing from heat while still slightly glossy and wet; residual heat will finish them.
6. 6Fold the warm charred corn and scallion whites into the soft scramble along with the remaining miso butter so everything is coated and glossy.
7. 7Divide hot rice among four bowls. Spoon the miso-butter corn scramble over the rice. Drizzle with toasted sesame oil.
8. 8Top with scallion greens, toasted sesame seeds, and crumbled nori. Add furikake if desired. Serve immediately while the eggs are still custardy.