Niratama Donburi (Egg with Garlic Chives over Rice)
Niratama in Japanese refers to egg and garlic chives. Sometimes a bit of pork is added. For the best taste, the garlic chives and eggs are cooked with high heat until they are soft inside and fluffy outside. Niratama can be eaten as a main dish.
🍳 Cook: 10 min
Ingredients
| 2 cups | 480 ml | cooked short grain Japanese rice |
| 1 1/2 ounce | 43 g | garlic chives |
| 1 tsp | 5 ml | sake |
| 3 | medium eggs | |
| 1/4 tsp | 1.3 ml | Kosher salt |
| 1/2 tsp | 2.5 ml | soy sauce |
| 2 tbsp | 30 ml | oil for cooking, canola or vegetable |
| — | ground black pepper |
Instructions
- Combine soy sauce, sake, eggs, salt and pepper in a bowl. Mix.
- Cut chives into two-inch pieces.
- Heat 1/2 tbsp oil on high heat in a wok. Cook the lower white parts of the chives until they wilt. Add the green part and stir fry quickly.
- Transfer the garlic chives into the egg mixture bowl.
- Heat the rest of the oil in the wok on high heat. When smoke begins to come off the wok, add the chives and egg mixture. The egg mixture will become fluffy on its edges. Mix the center of the egg portion and fold gently.
- When the egg has almost completely cooked, put rice in a serving bowl. Transfer the egg and garlic chives over the rice.