Soft Egg Topping Rice Bowl
Soft Egg Topping Rice Bowl
Japanese-style Rolled Omelet with Tomato Rice Bowl / Soft and Sweet Egg Omelet, Recommended for Brunch
Eggs and tomatoes are frequently stir-fried together for our meals. Let’s try them as a rice bowl! This dish features a flavorful stir-fry of fresh tomatoes and vegetables in a special tomato sauce, topped with a soft, fluffy rolled omelet, making it a satisfying meal or a lovely brunch option. The delightful combination of eggs and tomatoes is sure to whet your appetite and become a regular on your table!
Main Ingredients- 2 eggs
- 1 ripe tomato
- 3 Tbsp tomato sauce
- 3 cloves garlic
- 10 stalks spinach
- 3 strips anchovy
- 1 Tbsp plum extract
- 1/4 onion
- 6-7 black peppercorns
- 1 serving cooked rice
- Pepperoncino to taste
- Parmesan cheese to taste
Rolled Omelet (Egg Mixture)- 2 eggs
- 2 Tbsp milk
- 2 Tbsp water
- 1/2 Tbsp olive oil
- 1 tsp tuna extract
- 2/3 tsp organic sugar
- 1 tsp cooking wine (mirin)
- 2 eggs
- 2 Tbsp milk
- 2 Tbsp water
- 1/2 Tbsp olive oil
- 1 tsp tuna extract
- 2/3 tsp organic sugar
- 1 tsp cooking wine (mirin)
Cooking Instructions
Step 1
First, finely julienne 1/4 onion. Heat 3 Tbsp olive oil in a pan over medium-low heat and sauté the julienned onion until translucent and fragrant, stirring occasionally to prevent burning. Slow cooking is key to bringing out the onion’s sweetness.
Step 2
Once the onions are well softened, add 3 Tbsp tomato sauce, 3 strips of anchovy, 3 thinly sliced garlic cloves, and 1 ripe tomato cut into bite-sized cubes to the pan. Stir-fry everything together. If you prefer a richer, more robust sauce, consider adding an extra tomato.
Step 3
Season as you stir-fry. Since commercial tomato sauces can be quite tart, adjust the sweetness by adding 2/3 tsp of organic sugar. If the sauce becomes too thick, gradually add a little boiling water until you reach your desired consistency.
Step 4
Now, prepare 10 stalks of spinach. Separate the leaves and add them to the stir-frying tomato and vegetable mixture. Cook just until the spinach wilts, preserving its fresh flavor. Think of it as a quick blanch rather than prolonged cooking.
Step 5
Crack 2 eggs into a bowl. Use a fork to thoroughly remove the chalazae (the white, stringy bits). Add the ingredients for the rolled omelet: 2 Tbsp milk, 2 Tbsp water, 1/2 Tbsp olive oil, 1 tsp tuna extract, 2/3 tsp organic sugar, and 1 tsp cooking wine. Whisk everything together until well combined. If you have a sweeter preference, feel free to increase the sugar slightly.
Step 6
For an extra smooth and tender texture, strain the beaten egg mixture through a fine-mesh sieve. This step ensures a delicate and refined rolled omelet.
Step 7
Heat a non-stick pan over medium heat. Pour about one-third of the strained egg mixture into the pan. Temperature control is important here. Instead of cooking on high heat, reduce the flame to medium-low and gently swirl the pan to cook the egg evenly without burning. Proceed to the next step when the top is about 70-80% set.
Step 8
When the egg is 70-80% cooked, begin to roll it up gently, similar to making a sushi roll. As you roll, pour in small amounts of the remaining egg mixture to create a thick, appealing omelet. Continue to cook over low heat until completely set.
Step 9
Assemble the bowl by placing a generous portion of the cooked tomato and vegetable sauce over a serving of warm rice. Arrange the sliced rolled omelet neatly on top to create a beautifully presented rice bowl. For an extra burst of flavor, grind some black pepper over the dish and sprinkle with Parmesan cheese, if desired.
