Quick Japanese Egg Salad on Rice

How to Make Quick Japanese Egg Salad on Rice at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 4 large soft-boiled eggs
• 1 tablespoon Japanese mayonnaise
• 2 cups steamed rice
• 1 teaspoon soy sauce
• 2 tablespoons green onions
• 2 sheets seaweed
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. 1

   Begin by soft-boiling the eggs. Place 4 large eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat.

2. 2

   Once boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 6-7 minutes for a soft-boiled texture.

3. 3

   While the eggs are cooking, prepare 2 cups of steamed rice according to package instructions. Keep it warm.

4. 4

   After the eggs have finished cooking, transfer them to a bowl of ice water to stop the cooking process. Let them sit for 5 minutes.

5. 5

   Peel the cooled eggs and chop them into small pieces.

6. 6

   In a mixing bowl, combine the chopped eggs, 1 tablespoon of Japanese mayonnaise, 1 teaspoon of soy sauce, a pinch of salt, and a pinch of black pepper. Mix gently until well combined.

7. 7

   Chop 2 tablespoons of green onions and fold them into the egg mixture.

8. 8

   To serve, place 1 cup of steamed rice in each bowl and top with the egg salad mixture.

9. 9

   Cut the seaweed sheets into strips and sprinkle them over the egg salad for garnish.

10. 10

    Enjoy your quick Japanese egg salad on rice warm or at room temperature!