Scrambled Eggs with Black Rice
Tamagoyaki style soft scrambled eggs with forbidden black rice
Serves for 2
Takes 15 minutes
1 tbsp Mirin
¼ tsp WUJU Soy Sauce
¼ tsp salt
1 tsp sesame oil
½ cup forbidden black rice
Soak the rice for one hour before you start cooking the eggs. Rinse under cold water. Combine ½ cup of rice with 1 ½ cup water in a small saucepan. Bring to a soft boil. Cover and simmer for 15 minutes or until liquid is absorbed.
Cook the eggs while rice on the stove.
Mix eggs, Mirin, soy sauce, salt and in a bowl.
Heat a non-stick pan at medium-high heat and add oil.
Pour egg mixture to the pan and bring down the heat to medium-low.
As soon as on the edges of eggs start to set, wipe with the spatula around the edges gently with pushing and folding motions move the liquid eggs to form curds. The whole process will take about 2-3 minutes.
Serve with rice.