Japanese Scrambled Eggs on Rice

I saw the most beautiful eggs in Japan. Their yolks are so very orange and delicious! Japanese use eggs a lot in their cuisine.

Japanese Rice, Eggs, and Spinach

Ingredients

Rice

Water

1 bag spinach

Light Kikomann soy sauce

4 eggs

1/3 cup sugar

Sesame seeds

Firm tofu (one block)

1 bunch spring onions

1/2 cup oil

6 cooked and peeled shrimp

Optional: (from Asian food store) miso soup packets, one per person; Japanese pickles, such as daikon, fro refrigerated section; eel, Unagi, from frozen foods section

Directions

A. Prepare steamed rice:

  • Put 1 cup rice and. 2 cups water in rice cooker. Close lid. Turn on.

B. Prepare Spinach:

  • Rinse one bag or bunch of fresh spinach
  • Drain
  • Add 1/3 cup Kikomann light soy sauce
  • Cover
  • Turn heat on high, and when steams starts to come out of the pot, turn it off.
  • Sprinkle with sesame seeds

C. Prepare Scrambled egg mix:

  • Scramble 4 eggs
  • Add 1/3 cup light soy sauce
  • Add 1/3 cup sugar
  • Add 1/2 cup cubed tofu
  • Add 1/3 cup chopped Spring onion green tops

D. Prepare frying pan (cure it, so eggs won't stick to it):

  • Add 1/4 cup oil to empty small frying pan
  • Heat on med-high until oil shimmers and pan start to smoke

E. Cook eggs, one serving at a time. That is, use about 1/4 of the mix at a time, and repeat until egg mix is gone:

  • Pour 1/4 egg mix in hot frying pan, and scramble gently (watch edges, and as they begin to set slide the mix over to another side of the pan, and repeat, until the egg has been scrambled to a soft (not dry) and very light yellow (not brown) color. Repeat this step three more times until all the egg mix is used.

F. Serve:

  • Put rice in a small bowl
  • Put some scrambled eggs on top
  • Place one cooked shrimp on top
  • Serve spinach in a separate bowl (sprinkle with Sesame seeds for taste, texture, and presentation).

G. May also serve store bought (Asian market) accompaniments, such as

  • Japanese pickles
  • Miso soup (packet to which boiling water is added)
  • Smoked eel (Unagi), from the freezer at the Asian market

 

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