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In a small frying pan, combine the 1 cup plus 3 tablespoons of water, 1 tablespoon of mirin, 1 teaspoon of shirodashi, 1 teaspoon of soy sauce, and 2 teaspoons of potato starch. Whisk these ingredients together until they are well combined.

Place the pan over medium heat. Allow the mixture to warm, stirring occasionally, until it begins to thicken slightly, forming a light, thick soy-based sauce.

Pour the 2 beaten eggs evenly over the top of the thickened sauce in the pan. Let the eggs sit undisturbed for a moment to begin setting.

Once the edges of the eggs begin to firm up, gently stir them with a spatula, folding them into the sauce. Continue this process a couple more times, being careful not to overwork the eggs, to create soft, creamy scrambled eggs.

While the eggs are cooking, prepare 2 cups of instant rice according to the package directions. Divide the warm rice into four serving bowls.

Sprinkle furikake over the warm rice in each bowl, to taste.

Spoon the soft scrambled eggs and sauce mixture from the pan over the furikake-sprinkled rice in each bowl.

Garnish each bowl with sliced scallions, a sprinkle of gochugaru, and sesame seeds, all to taste. Serve immediately and enjoy!


In a small frying pan, combine the 1 cup plus 3 tablespoons of water, 1 tablespoon of mirin, 1 teaspoon of shirodashi, 1 teaspoon of soy sauce, and 2 teaspoons of potato starch. Whisk these ingredients together until they are well combined.

Place the pan over medium heat. Allow the mixture to warm, stirring occasionally, until it begins to thicken slightly, forming a light, thick soy-based sauce.

Pour the 2 beaten eggs evenly over the top of the thickened sauce in the pan. Let the eggs sit undisturbed for a moment to begin setting.

Once the edges of the eggs begin to firm up, gently stir them with a spatula, folding them into the sauce. Continue this process a couple more times, being careful not to overwork the eggs, to create soft, creamy scrambled eggs.

While the eggs are cooking, prepare 2 cups of instant rice according to the package directions. Divide the warm rice into four serving bowls.

Sprinkle furikake over the warm rice in each bowl, to taste.

Spoon the soft scrambled eggs and sauce mixture from the pan over the furikake-sprinkled rice in each bowl.

Garnish each bowl with sliced scallions, a sprinkle of gochugaru, and sesame seeds, all to taste. Serve immediately and enjoy!
