Japanese Miso Butter Soft Eggs over Warm Rice Bowls

In Japan, a soft egg over hot rice is everyday breakfast comfort; this bowl folds in miso butter for a glossy, savory melt. Corn, sesame, and nori brighten the jammy yolks without fuss.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 445 cal
• 20g protein
• 52g carbs
• 17g fat

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Ingredients

• 4 cups cooked short-grain white rice
• 8 large eggs
• 3 Tbsp unsalted butter
• 2 Tbsp white or yellow miso paste
• 1 cup fresh sweet corn kernels
• 4 green onions, thinly sliced
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 Tbsp toasted sesame seeds
• 2 nori sheets, torn or cut into strips
• to taste kosher salt

Instructions

1. 1If the rice is cold, reheat it gently with a splash of water in the microwave or a covered saucepan until steaming hot, then divide among four bowls.
2. 2In a small bowl, mash the softened butter with the miso paste until fully combined into a smooth compound butter.
3. 3Heat a nonstick skillet over medium-low and melt half the miso butter, swirling to coat the pan.
4. 4Crack the eggs into the skillet and cook slowly, gently stirring and folding the whites the yolks for 2 to 3 minutes until the whites are just set but the yolks remain soft and custardy; season lightly with salt.
5. 5In a separate small pan or the same skillet after eggs are removed, quickly sauté the sweet corn kernels in the remaining miso butter for 2 to 3 minutes until bright and lightly glazed.
6. 6Spoon two soft eggs over each bowl of hot rice, then top with the miso-butter corn.
7. 7Drizzle each bowl with a few drops of soy sauce and toasted sesame oil.
8. 8Finish with sliced green onions, sesame seeds, and torn nori strips so every bite has crunch and umami.
9. 9Serve immediately while the rice is hot and the eggs are still silky; leftovers reheat best with a fresh soft egg on top.