• Onion1/4
• Egg2
• Cooked rice1 bowl
• ★Water50 ml
• ★Dashi stock powder1/2 tsp
• ★Soy sauce15 ml
• ★Mirin35 ml

1. 1

   Slice the 1/4 onion thinly and beat the 2 eggs in a bowl.

2. 2

   Pour all the ★ seasonings into a donburi pot and bring to a boil over medium-high heat.

3. 3

   Once boiling, add the sliced 1/4 onion and simmer until it changes color slightly.

4. 4

   Increase heat to high and slowly pour in the beaten 2 eggs. When the edges start to bubble, remove from heat, cover with a lid, and let steam.

5. 5

   If you don't have a lid, use low to medium heat and remove from heat once the center of the eggs reaches a soft-boiled consistency.

6. 6

   Pour over a bowl of cooked rice and serve. If using a frying pan, prepare the ★ seasonings for the number of servings and finish in the same way.

Add white leeks, chicken, or fish cake (kamaboko) to taste for deeper flavor. For the best creamy texture, finish the eggs slightly soft-boiled rather than fully cooked.

• Calories550 kcal
• Protein17.5 g
• Fat10.5 g
• Carbs88 g
• Sodium2.1 g