Rice Bowl with Egg and Silky Sauce (Tamago Ankake, 卵あんかけ丼）is a dish where a thickened, savory starchy sauce with egg is poured over rice. This mildly flavored, simple rice bowl dish is perfect for any time of day, but especially convenient during crunch time. It takes no more than 15 minutes from start to finish. If you prefer a hot meal for breakfast even when busy, instead of cold cereal, the Rice Bowl with Egg and Silky Sauce is an excellent choice. Also, the smooth sauce and rice are gentle on the stomach, making it suitable even when under the weather. It’s incredibly easy to make and wonderfully warm and delicious. I hope you give it a try!
Rice Bowl with Silky Egg Sauce
Servings: 2 servings
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Ingredients
- 4 eggs
- 1/4 bunch Mitsuba leaves or 1/2 green onion
- 1 tsp ginger root grated
- 1 1/2 cup water
- 1 Dashi packet
- 1/3 tsp salt
- 1 tsp soy sauce
- 1 Tbsp Sake
- 1 Tbsp Mirin
- 1 Tbsp Katakuriko potato starch
- 1 Tbsp water
- 1 tsp sesame oil optional
- 2 bowls steamed rice
Instructions
- Lightly beat the eggs in a bowl. Finely chop Mitsuba leaves or green onion. Grate ginger root. Set all aside
- Prepare Dashi using a Dashi packet. Season the Dashi with salt, soy sauce, Sake, and Mirin. Make a slurry with potato starch and water, add it to the soup, and stir well until it begins to thicken. Stir in grated ginger and sesame oil.
- While the sauce is boiling, gently pour in the beaten eggs in a swirling motion. Once the eggs turn fluffy.
- Place steamed rice in bowls, pour the egg sauce over it, and top with the chopped Mitsuba leaves.
