Japanese Breakfast Rice with Soft Egg
A comforting bowl of steamed rice topped with a soft-boiled egg, spring onion, nori, and a warm miso broth. Ready in 30 minutes, this vegetarian breakfast is gentle, savoury, and deeply satisfying.
This version keeps things weeknight-friendly. You'll cook the rice while the egg simmers, then whisk a quick miso broth and assemble everything in one bowl. The result is a savoury, comforting start to the day that also works beautifully for lunch or a light dinner.
Feel free to customise with extra toppings like sesame seeds, pickled ginger, or a dash of soy sauce. The key is to keep the egg yolk a little runny so it melds into the rice.
Ingredients
- 1 cup short-grain white rice (such as sushi rice)
- 1 1/4 cups water (for cooking rice)
- 2 large eggs
- 2 tablespoons white miso paste
- 2 cups hot water (for broth)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 2 spring onions, thinly sliced
- 1 sheet nori, cut into thin strips
- 1/2 teaspoon toasted sesame seeds (optional)
- Pinch of shichimi togarashi or chili flakes (optional)
Instructions
- Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear. Drain well.
- Combine the rinsed rice and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- While the rice cooks, bring a small saucepan of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for a soft-set yolk. Transfer to a bowl of cold water to stop cooking, then peel.
- In a small bowl, whisk the miso paste with 2 cups hot water until dissolved. Stir in the soy sauce and sesame oil. Taste and adjust seasoning if needed.
- Divide the cooked rice between two deep bowls. Pour the hot miso broth around the rice (or over it, as preferred).
- Halve the soft-boiled eggs and place them on top of the rice. Scatter with sliced spring onions, nori strips, and sesame seeds. Add a pinch of shichimi togarashi if you like. Serve immediately.
Cook’s tips
- For a runnier yolk, cook the eggs for 6 minutes; for a firmer set, try 8 minutes.
- Use hot, not boiling, water for the miso broth to preserve the miso's flavour and beneficial cultures.
- Short-grain rice gives the best texture, but medium-grain works in a pinch.
Substitutions
- Swap white miso for yellow or red miso, adjusting the amount to taste.
- Add a handful of fresh spinach or chopped greens to the hot broth to wilt.
- Top with a sprinkle of furikake or toasted nori flakes instead of plain nori.
Storage & reheating
The rice and broth are best fresh, but leftovers can be stored separately in the fridge for up to 2 days; reheat gently and assemble with a freshly cooked egg.
Frequently asked questions
Can I make this Japanese breakfast rice vegan?
Yes. Omit the egg and add cubed silken tofu or extra vegetables to the broth. Use vegan miso and check that your soy sauce is vegan-friendly.
What type of rice is best for this dish?
Short-grain Japanese rice, such as sushi rice or Calrose, is ideal because it's sticky and tender. Medium-grain rice also works well.
How do I get a perfect soft-boiled egg?
Lower eggs into gently boiling water and cook for exactly 7 minutes, then transfer to ice water. This yields a set white and a soft, jammy yolk.
Can I prepare this ahead of time?
You can cook the rice and make the broth ahead, storing them separately in the fridge. Reheat both gently and cook the egg fresh just before serving.
