zoom Japanese-style rice and egg bowl

    Save to your scrapbook

    Japanese-style rice and egg bowl

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Japanese-style rice and egg bowl

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    125g jasmine rice
    1 tsp sesame seeds
    15g unsalted butter
    150g shiitake mushrooms, halved or thickly sliced if large
    1 tbsp reduced-salt soy sauce
    2 x 15g sachets miso soup
    1 egg
    170g pack poached salmon, flaked
    2 salad onions, finely sliced


    1. Put the rice in a small saucepan and cover with 250ml cold water and a pinch of salt. Set over a high heat and as soon as it comes to the boil, turn the heat to medium-low, cover with a tight-fitting lid and cook for 12 minutes. Turn off the heat and leave to sit, covered, for 3 minutes.

    2. Meanwhile, heat a medium frying pan over a medium-high heat. Add the sesame seeds and dry-toast, stirring or tossing regularly, for 4-5 minutes until golden; tip out and set aside. Return the pan to the heat and add the butter. Add the mushrooms and 3 tbsp water; cook for 4-5 minutes, until the water has evaporated and the mushrooms have softened and are turning golden. Add ½ tbsp soy sauce and a good grind of black pepper; cook for another 1-2 minutes. Prepare the miso soup according to pack instructions.

    3. Uncover the rice, crack in the egg and mix thoroughly with 2 chopsticks (or a spoon) until the rice is coated, then mix in the remaining ½ tbsp soy sauce. Divide the rice between 2 bowls and top with the salmon, mushrooms, salad onions and toasted sesame seeds, serving the miso soup alongside.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    3 stars