Niratama Donburi
A recipe for Niratama Donburi (Japanese Eggs with Garlic Chives over Rice)! Garlic chives are sautéed until vibrant, then tossed with an egg mixture until light and fluffy.
Servings 2 Servings
Ingredients
- 2 teaspoons potato starch
- 1 tablespoon (15 milliliters) water or dashi
- 1 teaspoon sake
- 1/2 teaspoon soy sauce
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 4 large eggs
- 2 tablespoons (30 milliliters) vegetable oil divided
- 2 ounces (57 grams) garlic chives cut into 1 inch pieces
- 2 cups steamed rice
Instructions
- In a medium bowl, whisk together the potato starch and water or dashi.
- Beat in the sake, soy sauce, salt, and pepper, followed by the eggs.
- In a large wok or pan, drizzle 1 tablespoon (15 milliliters) oil over medium high heat.
- Add the garlic chives and cook, stirring constantly, until they turn a vibrant green color and the moisture has evaporated, about 3 minutes.
- If needed, add the remaining oil and pour in the egg mixture. Cook for a minute to set before gently folding to scramble or leave intact to create an omelet before flipping to cook the other side.
- Divide the steamed between two serving bowls. Once the eggs are barely set, transfer to place over the rice. Serve immediately.