Savory Egg Drop Rice Bowl
Savory Egg Drop Rice Bowl
Ingredients
- 4 cups microwavable sushi rice, cooked according to package directions
- 4 large eggs
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons water, cold
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
Cook the microwavable sushi rice according to the package directions. Once cooked, divide it evenly among 4 serving bowls.
⏱️ 5 min
- 2
In a medium bowl, whisk the 4 large eggs until well combined. Set aside.
⏱️ 2 min
- 3
In a medium saucepan, combine the chicken broth, soy sauce, and sesame oil. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min
- 4
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Once the broth mixture is simmering, slowly pour the cornstarch slurry into the saucepan while continuously stirring. Continue to stir until the broth thickens slightly, about 1 to 2 minutes.
⏱️ 3 min
- 5
While the broth is still simmering, slowly pour the whisked eggs into the broth in a thin stream, stirring gently with a fork or chopsticks in a circular motion. This will create delicate egg ribbons. Cook for about 1 minute until the egg is set.
⏱️ 2 min
- 6
Ladle the hot egg drop broth evenly over the cooked rice in each serving bowl. Garnish with thinly sliced green onions and black sesame seeds before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Egg Drop Rice Bowl
- 4 cups microwavable sushi rice, cooked according to package directions
- 4 large eggs
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons water, cold
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
Cook the microwavable sushi rice according to the package directions. Once cooked, divide it evenly among 4 serving bowls.
⏱️ 5 min - 2
In a medium bowl, whisk the 4 large eggs until well combined. Set aside.
⏱️ 2 min - 3
In a medium saucepan, combine the chicken broth, soy sauce, and sesame oil. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 4
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Once the broth mixture is simmering, slowly pour the cornstarch slurry into the saucepan while continuously stirring. Continue to stir until the broth thickens slightly, about 1 to 2 minutes.
⏱️ 3 min - 5
While the broth is still simmering, slowly pour the whisked eggs into the broth in a thin stream, stirring gently with a fork or chopsticks in a circular motion. This will create delicate egg ribbons. Cook for about 1 minute until the egg is set.
⏱️ 2 min - 6
Ladle the hot egg drop broth evenly over the cooked rice in each serving bowl. Garnish with thinly sliced green onions and black sesame seeds before serving.
⏱️ 3 min