In Japan, the best use of chili sauce is for rice. Just plain rice. We would like to introduce a simple and delicious rice dish recipe today.
Ingredients:
- A bowl of cooked rice (Short sticky rice is recommended)
- 1 leaf of Shiso
- 1 medium or large egg
- A pinch of chopped Seaweed
- 1 Table Spoon of Ogojo Jan Hot Soy Sauce
How to cook:
- Break the egg into the cup. Boil water in a pot, and add vinegar and salt.
- Turn off the heat and stir the hot water around to create a vortex, and gentle drop the egg in the center.
- When the egg has gathered in the center of the pan, heat on low heat for 2-3 minutes. Egg will come to the center, so don’t touch it.
- When the egg have hardened, take it in cold water, drain it, and pour it into a bowl.
- Put the cooked rice in a bowl.
- Put a leaf of shiso on the rice.
- Put the porched egg on shiso.
- Add Ogojo Jan Chili Sauce Hot Soy Sauce.
- Put a pinch of chopped seaweed on it.
Done!
Shiso gives it a great flavour. You can usually find shiso leaves at Japanese stores, but it still tastes great without it if you cannot find it.
