Japanese Tamago Gohan Breakfast Bowl with Miso Butter and Crispy Shallots

Ingredients

• 2 cups cooked short-grain Japanese rice (warm)
• 2 large fresh eggs (very fresh, room temperature)
• 2 tbsp unsalted butter
• 1 tbsp white miso paste
• 3 shallots, thinly sliced into rings
• 3 tbsp vegetable oil (for frying shallots)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp mirin
• 2 scallions, finely sliced
• 1 tsp toasted sesame seeds
• Nori strips for garnish
• Furikake seasoning to taste

Instructions

1. Make crispy shallots: heat vegetable oil in a small pan over medium heat. Add shallot rings and fry 8-10 minutes, stirring frequently, until deep golden and crisp. Drain on paper towels — they crisp further as they cool.
2. Make miso butter: soften butter at room temperature and blend with miso paste until smooth. Set aside.
3. Combine soy sauce, sesame oil, and mirin in a small bowl to make the seasoning sauce.
4. Divide warm rice into two bowls. Place a generous dollop of miso butter on the hot rice and let it melt.
5. Create a small well in the center of each bowl and crack one raw egg directly into it.
6. Drizzle the soy-sesame sauce around the egg and over the rice.
7. Top with crispy shallots, scallions, sesame seeds, nori strips, and furikake. Mix gently before eating — the egg partially cooks from the heat of the rice.