Raw Egg over Hot Rice

Raw Egg over Hot Rice

Makes 1 serving 

 

1 cup hot, cooked Japanese short grain rice

1 fresh egg

1 tablespoon Bluegrass Soy Sauce, or more to taste

Bourbon Smoked Togarashi, for garnishing

 

Optional Toppings:

Bourbon Barrel Smoked Sesame Seeds

ikura or masago (egg roe)

nori strips

diced avocado

sliced scallions

 

Method 

  1. Crack egg into a small mixing bowl and add soy sauce. Whisk well to incorporate. Place hot rice in a serving bowl and pour egg mixture over the top. Sprinkle with smoked togarashi. Serve. Add or substitute other toppings as you like.