Great recipe -- thank you! If you want to be truly authentic, please use Japanese medium or short grain rice, not jasmine rice, and leave the egg slightly runny. The texture really is quite different, both with the runnier egg and with the Japanese rice.
Also, dashi is a light, delicious broth made from kombu (kelp) and katsuobushi (flakes of dried bonito). It's very easy to make. You can get the ingredients, or dashi powder, at any Asian market or in the international aisle of high-end grocery stores. Dashi is NOT powdered little dried fish!
Was this review helpful?
31 users found this review helpful
Great recipe -- thank you! If you want to be truly authentic, please use Japanese medium or...