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Easy Fluffy Tamago Egg Sushi Rice Bowl Recipe for Beginners Oyakodon Style

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A comforting and beginner-friendly Japanese-inspired rice bowl featuring fluffy tamago-style eggs gently cooked over seasoned sushi rice, perfect for a quick and cozy meal.

Ingredients

Scale
  • 1 cup (200g) sushi rice (short-grain Japanese rice)
  • 1 1/4 cups (300ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (12g) sugar
  • 1 teaspoon (5g) salt
  • 3 large eggs, room temperature
  • 2 tablespoons (30ml) soy sauce (low-sodium preferred)
  • 1 tablespoon (15ml) mirin
  • 1/4 cup (60ml) dashi stock (optional, can substitute with vegetable broth or water)
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds (optional)

Instructions

  1. Rinse 1 cup (200g) sushi rice under cold water until the water runs clear to remove excess starch. Drain well. (5 minutes)
  2. Cook the rinsed rice with 1 1/4 cups (300ml) water in a rice cooker or medium saucepan. If using a pot, bring to a boil, then lower heat, cover, and simmer for 15 minutes. Let rest covered off heat for 10 minutes. (25 minutes total)
  3. In a small bowl, mix 2 tablespoons (30ml) rice vinegar, 1 tablespoon (12g) sugar, and 1 teaspoon (5g) salt until dissolved. Warm slightly if needed. (3 minutes)
  4. Transfer cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spoon or rice paddle while fanning the rice to cool it quickly and give a shiny finish. Set aside. (5 minutes)
  5. Crack 3 large eggs into a bowl. Add 2 tablespoons (30ml) soy sauce, 1 tablespoon (15ml) mirin, and optional 1/4 cup (60ml) dashi stock or water. Whisk gently to combine without creating too many bubbles. (2 minutes)
  6. Heat a nonstick skillet over medium-low heat. Pour in the egg mixture and cook gently, stirring slowly with a spatula to form soft curds. Aim for a fluffy, custard-like texture, not scrambled eggs. When mostly set but still slightly runny, remove from heat. (7-8 minutes)
  7. Spoon the seasoned sushi rice into serving bowls. Gently layer the fluffy tamago egg mixture over the rice. Garnish with sliced green onions and toasted sesame seeds if using. (3 minutes)

Notes

Keep heat low when cooking eggs to avoid browning or drying out; remove eggs from heat when slightly runny as they will continue cooking with residual heat. Rinse rice thoroughly to prevent gummy texture. Use fresh eggs for best flavor and texture. For gluten-free, use tamari instead of soy sauce. Variations include adding sautéed mushrooms, spinach, or proteins like chicken or tofu.

Nutrition

Keywords: tamago, egg sushi bowl, oyakodon style, sushi rice, Japanese comfort food, easy dinner, beginner recipe, fluffy eggs, rice bowl

Find it online: https://rowanrecipes.com/easy-fluffy-tamago-egg-sushi-rice-bowl-recipe-for-beginners-oyakodon-style/