Japanese Tamago Kake Gohan with Furikake

Ingredients

• 1 1/2 cups freshly cooked hot short-grain rice
• 2 very fresh pasteurised eggs
• 1 tbsp soy sauce
• 1 tsp mirin
• 1 tsp toasted sesame oil
• 1 tbsp furikake
• 1 sheet nori, torn
• 1 scallion, thinly sliced
• 1 tsp toasted sesame seeds

Steps

1. Use pasteurised eggs, or eggs you are confident are safe to eat raw, and keep them refrigerated until the moment you use them. The egg in this dish is barely cooked by the rice.
2. The rice must be freshly cooked and steaming hot. Reheated or warm rice will not cook the egg at all and the dish turns cold and slippery.
3. Crack one egg into a small bowl and beat it thoroughly with the soy sauce and mirin until completely smooth and slightly frothy.
4. Beating it well before it meets the rice is what gives tamago kake gohan its silky, uniform texture rather than streaks of raw white.
5. Pile the hot rice into a warmed bowl and make a shallow well in the centre.
6. Pour the beaten egg mixture over the rice and stir vigorously for 15 to 20 seconds. The heat of the rice will thicken it into a glossy sauce.
7. Separate the second egg and slide just the yolk into the well in the centre.
8. Drizzle with the sesame oil, scatter over the furikake, nori, scallion, and sesame seeds, and eat immediately while it is still hot.

Allergen note: Contains gluten, egg, sesame and soy. Use pasteurised eggs.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.