Whew! Cake-bakin’ week is almost complete! I am so done with looking at cake right now.
Jeff and I will be at the wedding today, so I’ll be sure to fill you in on how I finished the cake and how everyone liked it tomorrow. For today though, I thought I’d show you guys a quick dinner that I made earlier in the week that turned out amazing.
Scrambled tamago donburi….or scrambled egg rice bowl!
This was ridiculously easy to make. I started by making some rice in the rice cooker. If you don’t have a rice cooker, you can use this method for how to make sushi rice.
While the rice was going, I chopped up half a bell pepper into small pieces and sliced a handful of shiitakes thinly. I sauteed those together while I got my egg mixture together.
I used three eggs and whisked in about a tsp. each of soy sauce and rice vinegar. I mixed in a finely chopped scallion and sprinkled with seaweed flake.
Once the veggies were cooked through, the egg mix was added to the pan and the veggies were mixed into it. It comes together pretty quickly at this point as the egg starts to solidify. Just keep moving a spatula through the mixture to break it up as it cooks, scrambling it.
And that is all there is to it. I think it took about 10 minutes total to make the scrambled tamago topping, can’t argue with that!
Scrambled tamago donburi
Scrambled eggs with veggies over rice forms a quick and simple asian donburi.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 2 servings
Ingredients
- half a red bell pepper (chopped)
- a handful of shiitakes (sliced thin)
- 3 eggs
- 1 tsp. soy sauce
- 1 tsp. rice vinegar
- 1 scallion (sliced thin)
- garnish with seaweed flake, sriracha, toasted sesame seeds
- sesame oil for sauteing
Cooking Directions
- Saute peppers and shiitakes in sesame oil.
- Whisk eggs with soy sauce, rice vinegar, and scallions.
- When veggies are soft, add egg mixture and stir with a spatula until eggs are set.
- Serve over rice and top with seaweed, sriracha, or toasted sesame if desired.
Served over hot rice with a couple squirts of fruity-spicy sriracha and a sprinkle of noritamago furikake, it was a warm and comforting meal ready in under 15 minutes.
What is your favorite way to eat eggs? (Cake counts!)
Food that looks/sounds fancy but are easy to make are the best! This look incredible – I cannot get enough Asian-inspired food lately.
Laura @ Sprint 2 the Table recently posted..Chocolate-Avocado Pudding
Oooh I can’t wait to see the cake and find out how everyone liked it!
Heather (All Sizzle No Steak) recently posted..Potato Pancakes
I actually made something really similar to this the other night. I didn’t know it had a name though. I called it sauteed veggies with egg!
Lee recently posted..I Ran Before I Crawled Before I Slept
That looks like Christmas!!
Also, just yesterday in a health food store I saw a couple of varieties of seaweed flakes, and am going to buy some soon. They had dulse and also nori – which would you recommend?
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It depends, they both have their strong points. Dulse has a really interesting flavor that complements more things than nori. It’s kind of smokey and salty, I think I remember reading that some vegans even use it for a bacon flavor substitute. I don’t think it tastes like bacon, but I can understand the comparison because it does have that kind of savory umami flavor. Nori is also distinct but less versatile. It is drier and has a more oceanic taste. It’s slightly bitter like a strong cup of green tea and even somewhat metallic. While I put dulse on anything and everything, I would only use nori on a dish with asian flavors. I think this is hilarious that I’m describing the subtle nuances of seaweeds with someone who describes the subtle nuances of chocolates! Super-tasters unite!
I make different versions of this all the time! You can throw just about anything you have in the fridge and it takes great!
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