Niratama Donburi is a Japanese rice dish topped with a Garlic Chive omelet. I found this recipe on Just One Cookbook and became incredibly excited. I absolutely love Japanese cuisine and do not often find a recipe that I haven’t heard of before. I happen to have garlic chives growing in the backyard and this was the perfect way to trim it down. This dish comes together quickly and makes a wonderful breakfast or lunch option when you don’t have a lot of time.
If you don’t have a stainless steel wok, you can substitute with a large stainless steel pan. Other types of pans don’t work as well since you need to get the pan very hot for the eggs. Also, don’t skimp on the oil or the eggs will stick.
Garlic Chives (Gau Choi, Buchu, Nira, Chinese Chives, Chinese Leek) are an Asian variety of chives with a light onion and garlic flavor. I often use it in recipes calling for chives or even occasionally in place of scallions. The leaves are larger and more flat than the Western Chives and have delicate white flowers. I grew a few plants from seeds, but they are also available in Asian food markets and some large grocery stores. They are usually sold in big bundles. Be careful when growing them. They easily spread. There are three types of garlic chives. I have the standard version. There are also yellow and flowering hollow varieties.
If you have the white, lighter parts of the garlic chive, add that to the wok before adding the rest of the leaves to give it a little longer to cook. I only trimmed off the darker green part of the plant. I also only had about 3/4th of the recommended amount for the recipe.
Adapted from Just One Cookbook
1 teaspoon sake
1/2 teaspoon soy sauce
1/4 teaspoon salt
ground black pepper to taste
2 tablespoons vegetable oil, divided
1 1/2 ounces (43 grams) garlic chives
2 cups steamed rice
In a medium bowl, beat together eggs, sake, soy sauce, salt, and pepper until just combined. Be careful not to overmix.
In a large stainless steel wok or pan, drizzle 1/2 tablespoon oil over high heat. Slice the garlic chives into 2 inch pieces. Add the chives to the wok and cook just until wilted. Remove and add to the bowl with the eggs.
Drizzle the remaining oil into the wok. Once thoroughly heated and starting to smoke, pour the egg mixture into the wok. As the egg begins to cook, gently fold the center to evenly mix the chives.
Place steamed rice in serving bowl. Once the egg is barely set, transfer to put over the rice. Serve immediately.