Niratama Donburi

A classic Japanese rice bowl dish featuring a combination of sautéed chives mixed with scrambled or fried eggs, served over a bed of rice. Popular in Japan due to it's wholesome and nutritious nature.

15 mins
Easy
Mains
1-2 Servings

Ingredients

150g Yutaka Sushi Rice
3 large eggs
1 tbsp vegetable oil
100g chives
1 tbsp Yutaka Soy Sauce
1 tbsp Yutaka Mirin
1 tbsp Yutaka Cooking Sake
1/2 tsp Sugar
1/2 tsp sesame oil
1 spring onion, finely sliced (for garnish, optional)
Yutaka Sesame Seeds (for garnish)

Directions

Rinse the sushi rice under cold water until the water runs clear and cook according to instructions. Once cooked, let it rest for 10 minutes before fluffing with a fork.
In a small bowl, beat the eggs and set aside.
In a large frying pan, heat the vegetable oil over medium heat. Add the chopped chives and saute for 2-3 minutes until they start to soften.
Add the soy sauce, mirin, sake, sugar, and sesame oil to the pan. Stir to combine and allow the sauce to simmer fir 1-2 minutes.
Pour the beaten eggs evenly over the chives and sauce in the pan. Let the eggs cook 1-2 minutes untul they are set but still slightly soft, then gently stir to create a soft scramble.
Serve the mixture over a bed of sushi rice.
Garnish with finely sliced spring onions and sesame seeds if desired.