Yesterday, I learned how to use the timer function on my rice cooker. Exciting, I know.
What this means is that now I can wake up to either hot creamy steel-cut oatmeal in the mornings, or as in todays’ case, fluffy brown rice.
This dish pictured below has been haunting the mind of my husband since last May when we honeymooned in Japan. Of all the delicious things we ate while there, he was struck most by a bowl of hot rice with a raw egg cracked into it, with various pickled and salted accompaniments.
It was just such a simple thing. It was so obvious that we could make that dish at home and have it whenever we wanted. I think that’s why he loved it so much, because he knew that that was a taste of Japan that he could take home.
8am the rice cooker beeps out it’s electronic rooster wake-up call. Fresh and bouncy brown sushi rice is steaming hot and ready to be fluffed.
In lieu of a completely raw egg, we went with a sunny side up. I don’t quite trust that the eggs we purchase in the supermarkets are fit for eating raw. If I could get my hands on some farm-fresh ones, then maybe.
Jeff got busy making tea while I dressed up our breakfasts with nori-tamago furikake and dots of sriracha.
Mmmm….there’s still enough liquid in the yolk to mix into the rice.
The yolk doesn’t exactly cook on the hot rice but it definitely firms a bit and becomes a creamy binder, making a texture almost like oatmeal.
We were both “mmm-ing” til we finished our bowls. I think I’d like to eat this with a little bit of chopped kim chee to remind me of the pickles that came with the original dish.
This was an easy breakfast that I know I’ll be making again and again. It’d be great for dinner with a bowl of miso soup too.
The timer is the best thing about that rice cooker. I often leave oats and water in it and have hot oatmeal ready when I wake up in the morning.
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Jeff was seriously excited when he got the message at poker. The rest of us were kind of, “Rice and eggs? Well, ok.” That looks very delicious, though.
I made a similar thing for breakfast last week using pearl barley. Cooked barley, a chopped up fried egg, chopped veggies (you can use whatever you have on hand – I used carrots, parsnips and green onions) a little cheese and salt and pepper. It kept me full all morning.
Your dish looks awesome – its so nice to be able to bring back something special from a vacation like that!
Oh man, that is just beautiful. I eat fried eggs with sriracha sauce and ezekiel bread like 4 times a week for my breakfast. I’m totally addicted to that combination. Now I have to try it with brown rice and as a mater of fact I’m planning to cook a big batch of brown rice tomorrow. The only difference I would make is to add 2 eggs to my bowl of rice instead of just 1 😛
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Eggs on toast with sriracha is one of my favorite lunches. And you’re right, 2 eggs is definitely better than 1!