Niratama Donburi (Egg and Garlic Chives Rice Bowl)
A quick Japanese rice bowl of fluffy scrambled eggs with garlic chives (nira) served over short-grain rice. Recipe by Namiko Chen of Just One Cookbook.
⏱️ Prep: 5 min🍳 Cook: 5 min
Ingredients
| 3 pieces | large eggs | |
| 1 tsp | 5 ml | sake |
| 1/2 tsp | 2.5 ml | soy sauce |
| 1/4 tsp | 1.3 ml | Kosher salt |
| — | freshly ground black pepper | |
| 2 Tbsp | 30 ml | neutral flavor oil (vegetable, canola, etc) |
| 1.5 oz (43 g) | garlic chives (Chinese chives or nira), rinsed and patted dry | |
| 2 cups | 480 ml | cooked Japanese short grain rice |
Instructions
- Combine the eggs, sake, soy sauce, salt and black pepper in a medium bowl and mix (do not over-mix). 2. Cut the garlic chives into 2-inch (5 cm) pieces. 3. Heat 1/2 Tbsp oil in a wok over high heat and cook the white bottom parts of the garlic chives until wilted, then add the green part and quickly stir-fry. 4. Transfer the garlic chives into the bowl with the egg mixture. 5. Heat the remaining oil in the wok over high heat. When the wok is hot (smoke rising), add the egg and garlic chive mixture. The egg will get fluffy around the edges; mix the center gently and fold. 6. When the egg is almost cooked, put rice in a serving bowl and transfer the egg with garlic chives over the rice.
Notes: You need enough oil to make the egg fluffy; without oil it may stick. A stainless steel wok/pan is recommended for the high heat. If adding meat or seafood, cook it first, remove, and add back when cooking the egg.