Soft Egg & Scallion Donburi

Ingredients

• 4 eggs
• 2 cups cooked short-grain rice, hot
• 1 cup Scallion, sliced
• ½ cup dashi or water
• 2 tbsp soy sauce
• 1 tbsp mirin (or 1 tsp sugar)
• Nori strips and toasted sesame, to finish

Method

1. Bring the dashi, soy sauce, and mirin to a simmer in a small skillet. Add the Scallion and cook 2 minutes until just softened.
2. Beat the eggs LOOSELY — streaks of white and yolk should still show. Overbeaten eggs turn rubbery here.
3. Pour the eggs over the simmering broth in a spiral. Cover and cook 60–90 seconds, until barely set on top and custardy underneath.
4. Divide the hot rice between two bowls and slide the soft egg mixture over, sauce and all — the rice drinks the broth.
5. Finish with nori and sesame. Eat with a big spoon while it's still trembling.