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Egg and rice breakfast

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.

Egg and rice breakfast

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.

Raw egg and rice in Kyoto ramen bar

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.

Sunny side up egg

Jeff got busy making tea while I dressed up our breakfasts with nori-tamago furikake and dots of sriracha.

Egg and rice with tea

Mmmm….there’s still enough liquid in the yolk to mix into the rice.

Runny egg over 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.


Miso-glazed salmon

You have got to know by now just how much I love miso, right?

This recipe is my absolute favorite way to enjoy miso, and one that I make about twice a month as it is so quick to put together and so richly delicious.

I start with a fillet of salmon placed on a baking sheet that has been lined with aluminum foil.

Next, I make the glaze. All you need are these two, miso and mirin…

Any miso is fine, I realize you may only be able to get your hands on shiro miso (aka: white or mellow miso.) I use this “red” variety because I’ve tried making the recipe with both and found this one to be less salty. As for mirin, if you can’t find it you can use either maple syrup or honey and a few drops of water to thin it out. I’ve tried it using both of those ingredients and it was still awesome.

So, put a dollop of miso in a bowl and add about a tablespoon or so of mirin.

I then microwave this for ten seconds, stir, then another 10 seconds and stir again. It’ll look about like this, don’t worry if yours is thicker or thinner than mine. It’ll be great, I promise.

Just pour it over the salmon and spread evenly over the surface and down the sides.

This gets baked at 400 degrees for exactly 20 minutes.

While that was baking, I got the rest of the meal ready. I had some sushi rice going in the rice cooker already so I just had to make something to go with it. I decided to smash up an avocado with seaweed flake, salt and toasted sesame.

And I even had time to have a little fun with my ring molds that I haven’t touched in forever. I used them to mold the rice into pretty little discs.


Out came the salmon. Don’t worry about the burned edges, it’s just because there is sugar in the mirin, the fish itself is fine. This is why you needed the foil.

And here it is, alongside the rice topped with mashed avocado and sliced scallions.

Seriously, one of my very favorite dinners.

And no, you don’t need to mold the rice into pretty shapes. I would have just plopped it on the plate too if I wasn’t planning on photographing it!

Miso-glazed salmon

Perfectly baked salmon topped with a glaze of salty miso and sweet mirin.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2 servings


  • 1 skin-on salmon fillet
  • approx. 2 tbsp. red miso paste
  • approx. 2 tbsp. mirin

Cooking Directions

  1. Lay salmon fillet on a baking sheet lined with aluminum foil, remove any pin bones.
  2. In a small bowl, combine miso and mirin.
  3. Microwave miso and mirin for 20 seconds then stir to combine.
  4. Pour mixture over salmon and spread evenly with a butter knife.
  5. Bake salmon at 400 degrees for approximately 20 minutes or until done.
  6. Serve with rice, smashed avocado, and scallions if desired.

Hope you try it, I’m really proud of this one!


Negi-tamago donburi

Today I made a special lunch for Jeff and I, a sweet scallion omelet served over sticky sushi rice. The scallions (negi) added a bright green crunch to the soft and fluffy egg omelet (tamago.) This one is so easy, I just had to share.

My omelet (for two people) consisted of 5 eggs, 2 scallions, and about 2 tbsp. mirin all whisked together. If you don’t have mirin, you can either leave it out entirely or just substitute a pinch of sugar.

I poured the mix into a pan set to just under medium heat.

As the bottom starts to cook and firm up, lift an edge of it and tilt the pan to let more of the uncooked egg run under it to the hot pan surface. Do that several times all around until there is very little wet egg left on top.

I tried to flip it and made a mess! It was just too heavy to flip with 5 eggs.

I transferred it to a cutting board and sliced it up then nestled it atop a hot bowl of rice topped with seaweed flake.

So soft and warm, it really filled us up.

We squirted sriracha all over ours and dug in before I remembered to take a picture! We’re both just suckers for spicy stuff. We really didn’t need 5 eggs though, 3 or 4 would have been plenty.

This turned out so well I can definitely see myself making it nearly every weekend as a special lunch. It’s easy, quick, and super-comforting.

Negi-tamago donburi

A fluffy egg omelet filled with fresh green scallions sliced and served over rice.

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 2 servings


  • 4 eggs
  • 2 chopped scallions
  • 2 tbsp. mirin

Cooking Directions

  1. Whisk together eggs, mirin, and scallions.
  2. Pour into a pan set to medium heat and cook through.
  3. Turn out onto a cutting board and slice.
  4. Serve over rice topped with seaweed flake.
  5. Garnish with toasted sesame seeds and sriracha if desired.