Tamago don

Method

1. 1 Cook dried halibut kombu in water, then season with soy sauce and mirin to make a thin sauce.
2. 2 Sauté the onion wedges in the sauce in a small saucepan for 5 minutes until translucent.
3. 3 Beat the eggs until they are just combined and fluffy; this means the eggs will be cooked into a firm mass, not a soft, fluffy consistency.
4. 4 Pour the eggs in a circle around the pan without stirring even once.
5. 5 Cover with a lid for 60 seconds, then turn off the heat when the surface of the egg is still wet and glossy.
6. 6 Pour the entire egg mixture over the hot rice in a bowl, then sprinkle with chopped scallions and shredded seaweed.

With an appliance

• Microwave 17 min

  Replace steps 2, 4–5: sauté the onions in the sauce at 800 W for 3 minutes, pour the egg mixture around them, then sauté at 600 W for another 50 seconds and rest for 20 seconds; reduce to about 3 minutes, the egg mixture should be evenly cooked and soft without needing to constantly monitor or flip it, but still only whisk until just combined in step 3. Pour immediately onto the rice while the surface is still glossy and moist.