Elegant One-Bowl Meal: Chef Lee Yeon-bok’s Style Egg Rice Bowl
Altoran’s ‘Tenshinhan’ Style: A Gorgeous Egg Rice Bowl Recipe Using Eggs from Your Fridge
Create a satisfying and delicious meal using fresh eggs, a staple ingredient always in your kitchen! This is a wonderful one-bowl dish that requires no side dishes, making it perfect even for busy days. Inspired by Chef Lee Yeon-bok’s reinterpretation of Japanese Tenshinhan, this recipe offers a fantastic harmony between the tender eggs and the savory sauce.
Main Ingredients- 6 fresh eggs
- 18 cocktail shrimp (thawed)
- 150g enoki mushrooms (trim ends and separate)
- 1 pinch of salt (for egg seasoning)
- 1/2 stalk of chopped green onion (white parts preferred)
- 3 Tbsp cooking oil
Special Sauce- 250ml water
- 4 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sugar
Thickener (Starch Slurry)- 2 Tbsp potato starch
- 4 Tbsp water
- 250ml water
- 4 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sugar
Thickener (Starch Slurry)- 2 Tbsp potato starch
- 4 Tbsp water
Cooking Instructions
Step 1
Crack 6 fresh eggs into a bowl. Season lightly with a pinch of salt. Add 2 Tbsp oyster sauce and 2 Tbsp cooking wine. Whisk thoroughly with a fork or whisk until the eggs are smooth and well combined, without any lumps.
Step 2
Trim the ends of the enoki mushrooms and cut them into 2-3 cm pieces. Add the prepared enoki mushrooms to the egg mixture and stir gently to coat the mushrooms evenly with the egg batter. This step infuses the mushrooms’ flavor into the eggs, making them even more delicious.
Step 3
In a small pot, bring water to a boil. Add 18 cocktail shrimp and blanch for about 2 minutes. Immediately rinse the blanched shrimp under cold water to cool them down, then drain well. Add the shrimp to the egg mixture and combine.
Step 4
Finally, add the chopped green onion (about 1/2 stalk) to the egg mixture and stir lightly. The fragrant green onion will complement the eggs beautifully, enhancing the overall flavor.
Step 5
Heat 3 Tbsp of cooking oil in a wide pan over medium heat. Once the pan is hot, pour in half of the egg mixture (enough for one serving). Cook over medium-high heat, flipping gently to cook both sides until golden brown and fluffy inside. Be careful not to overcook, as this can make the eggs dry. Cook the remaining egg mixture in the same way.
Step 6
Serve a bowl of warm, cooked rice. Place the fluffy, pan-fried egg mixture on top of the rice.
Step 7
Wipe the pan used for cooking the eggs with a paper towel. Add 250ml of water and bring it to a boil. Once boiling, add 2 Tbsp soy sauce, 4 Tbsp oyster sauce, and 1 Tbsp sugar, stirring well to create the sauce. In a separate small bowl, mix 2 Tbsp potato starch with 4 Tbsp water until smooth to create a starch slurry. Slowly pour the starch slurry into the boiling sauce while stirring continuously until it reaches your desired thickness. Remove from heat once slightly thickened. (Note: The starch slurry ratio is 1 part starch to 2 parts water).
Step 8
Finally, generously ladle the glossy, special sauce over the egg topping on the rice. Your elegant Egg Rice Bowl is ready to be enjoyed by the whole family! Enjoy your delicious meal.
