Kamome no Tamago - Japanese Seagull Eggs

Ingredients

• 4 large chicken eggs 4 large chicken eggs
• 1 cup (200g) Japanese short-grain rice 1 cup (200g) Japanese short-grain rice
• 1 1/4 cups (300ml) water 1 1/4 cups (300ml) water
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1/2 cup (120ml) dashi stock 1/2 cup (120ml) dashi stock
• 1 sheet nori, thinly sliced 1 sheet nori, thinly sliced
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 1.5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 8g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a medium saucepan, combine the rinsed rice and water. Let it soak for 30 minutes.
3. 3.
   After soaking, bring the rice to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
4. 4.
   While the rice is cooking, prepare an ice bath in a large bowl.
5. 5.
   After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.
6. 6.
   Carefully transfer the cooked rice to the ice bath to cool rapidly. Once cooled, drain any excess water.
7. 7.
   In a small bowl, mix together the soy sauce, mirin, and dashi stock.
8. 8.
   In a separate pot, bring water to a boil and gently add the eggs. Boil for 6 minutes for a soft-boiled consistency.
9. 9.
   Transfer the eggs to the ice bath and let them cool for a few minutes. Peel the eggs and set them aside.
10. 10.
    In a serving bowl, place a portion of the seasoned rice. Gently place the peeled eggs on top.
11. 11.
    Drizzle the soy sauce mixture over the eggs and rice.
12. 12.
    Garnish with thinly sliced nori and sprinkle with sesame seeds.
13. 13.
    Serve Kamome no Tamago immediately and enjoy!

Treat your ingredients with care...

• Eggs — To achieve the perfect soft-boiled consistency, make sure to boil the eggs for exactly 6 minutes. Adjust the cooking time slightly if you prefer a firmer or runnier yolk.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of rice vinegar to the soy sauce mixture.
• If you prefer a stronger seafood taste, you can substitute dashi stock with seafood stock.
• Experiment with different garnishes such as thinly sliced green onions or pickled ginger for added freshness.

Serving advice

Serve Kamome no Tamago as a standalone dish or as part of a traditional Japanese meal. It pairs well with a side of miso soup and a fresh green salad.

Presentation advice

To enhance the presentation, arrange the eggs on top of the rice in a circular pattern. Sprinkle the nori and sesame seeds in an artistic manner, creating an appealing visual contrast.