Breakfast · Japanese
Japanese-style rice and tamagoyaki bowl
Steamed rice with rolled sweet-savoury omelette, pickled cucumber and a side of miso soup.
- Serves
- 1
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 1 bowl- 150 g white rice, cooked
- 2 large eggs
- 1 tsp soy sauce, low-sodium
- 1/2 tsp sesame oil
- 1/2 cucumber, sliced
- 1 tsp rice vinegar
- 250 ml vegetable broth
- 1 tbsp miso paste
Method
Toss the cucumber slices with the rice vinegar and set aside to quick-pickle.
Whisk the eggs with the soy sauce, then cook in a lightly oiled pan in thin layers, rolling each into a log to make tamagoyaki.
Slice the rolled omelette into pieces.
Warm the vegetable broth and whisk in the miso paste off the heat.
Serve the rice with the tamagoyaki and pickled cucumber alongside the miso soup.