Egg Rice Bowl is one of my favorite lunch dishes on the cafeteria menu at the college I attended in japan.
It was cheap (I believe it was about 400 yen (approximately $4.00), filling, and tasty.
Egg rice bowl is basically eggs and onions cooked in soy sauce-based slightly sweet broth and served over rice.
Simple yet (or because of that) I would order it multiple times a week and I never got tired of it.
Making soft “eggs” with silken tofu.
Instead of cooking the “eggs” and onions in broth, I decided to serve the “eggs” and onions with broth on the side.
Pour the broth right before serving.
This was exactly what I was craving for so many years.
Served with miso soup.
Wakame seaweed is one of my favorite things in miso soup.
Don’t forget roasted seaweed as a topping.
Have a great week everyone.
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