Niratama Donburi: Fluffy Egg and Garlic Chive Rice Bowl Recipe
Niratama Donburi is a quick and comforting Japanese rice bowl featuring silky scrambled eggs cooked with flavorful garlic chives. Enhanced with a delicate blend of mirin, oyster sauce, soy sauce, and chicken stock slurry, this dish offers a harmonious balance of savory and slightly sweet notes. Perfect for a satisfying breakfast or light meal, it comes together in just 15 minutes and serves two.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Vegetables and Herbs
- small handful, about half a bunch, garlic chives (nira)
Egg Mixture
- 4 large eggs, whisked
- 1 teaspoon mirin
- ½ tablespoon oyster sauce
- ½ tablespoon soy sauce
- 3 tablespoons low sodium chicken stock mixed with ½ teaspoon cornstarch
Oils
- 1 ½ tablespoon neutral oil such as vegetable oil or grapeseed oil
- 1 teaspoon toasted sesame oil
Base
- 3 cups cooked Japanese rice, warm
Instructions
- Slice the garlic chives: Line the garlic chives so they are even in length. Slice off the root ends and cut into 2-inch long pieces. Set aside.
- Season the eggs: In a bowl, combine the whisked eggs with mirin, oyster sauce, soy sauce, and the chicken stock slurry made by mixing low sodium chicken stock with cornstarch. Stir well to combine and set aside.
- Heat up the skillet: Place a deep skillet over medium high heat and allow it to become hot.
- Cook the garlic chives: Add the neutral oil to the hot skillet, then add the sliced garlic chives. Stir fry for about 1 minute until they begin to wilt.
- Cook the eggs: Pour the seasoned egg mixture into the skillet with the garlic chives. Let it set for a few seconds, then gently push the cooked portions toward the center of the skillet using chopsticks, allowing the uncooked eggs to flow to the edges. Continue this technique until about 90% of the eggs are cooked but still moist and slightly creamy.
- Serve: Turn off the heat and drizzle toasted sesame oil over the egg and garlic chive mixture. Divide the warm cooked Japanese rice evenly between two bowls and top with the niratama mixture. Serve immediately.
Notes
- Leaving the eggs slightly undercooked creates a creamy texture that pairs beautifully with the warm rice.
- Use low sodium chicken stock to control saltiness in the dish.
- Gently stirring the eggs helps create soft curds without overcooking.
- For a vegetarian version, substitute vegetable stock for the chicken stock.
- Serve immediately to enjoy the eggs warm and silky.
