Bonito Flakes Soy Sauce Egg Rice
How to Make Super Simple Bonito Flakes Soy Sauce Egg Rice
In Korea, bonito flakes (katsuobushi) are typically used sparingly, mainly for making broth or as a topping for okonomiyaki. However, in Japan, it’s common to enjoy them sprinkled over rice with soy sauce. This recipe combines the familiar taste of Korean soy sauce and egg rice with the unique umami of bonito flakes, creating a delightful and flavorful meal. It’s incredibly quick and easy, perfect for busy mornings or a simple lunch or dinner!
Ingredients- 1 handful of bonito flakes (dried skipjack tuna)
- 1 fresh egg
- 1 bowl of warm cooked rice (approx. 200g)
- 1 Tbsp sesame oil
- 1.5 Tbsp soy sauce
Cooking Instructions
Step 1
First, cook the egg to your preference. You can make a soft-boiled egg with a runny yolk, or a hard-boiled egg with a fully cooked yolk. The texture of the egg will change how it mixes with the rice, so cook it just the way you like it.
Step 2
Place the warm cooked rice into a nice bowl. Drizzle 1.5 tablespoons of soy sauce evenly over the rice. You can adjust the amount of soy sauce according to your taste. It’s recommended to start with a little and add more if needed.
Step 3
Next, add 1 tablespoon of sesame oil to enhance the flavors of the rice and soy sauce. The nutty aroma of the sesame oil will permeate the rice grains, whetting your appetite. Drizzle it around the rice to ensure it spreads evenly.
Step 4
Finally, top the rice with the cooked egg and the star of the dish, the bonito flakes. As the bonito flakes gently waft in the steam from the warm rice, they release a wonderful, savory smoky aroma. Don’t be shy with the bonito flakes – more makes it tastier!
Step 5
And there you have it – your delicious Bonito Flakes Soy Sauce Egg Rice is ready! Mix the rice, soy sauce, sesame oil, egg, and bonito flakes together thoroughly with chopsticks or a spoon. Each bite will be a delightful combination of umami, nuttiness, and the creamy texture of the egg. Enjoy your meal!
