Breakfast Rocky-style…kind of

I really enjoyed the Gourmet Chris Bianco article, first because I’m interested in the subject matter, but I also thoroughly enjoyed the author’s writing style, so I checked out some of his other food stories.

One was a quick piece about tamago gohan (literally: egg rice). What it is (egg and rice) and how to make it (put some raw egg in cooked rice).

I love Japanese food, and have no aversions (much to my husband’s chagrin) to eating raw egg. As an exchange student in Osaka, I remember impressing my host family by eating my sukiyaki with not one, but TWO raw eggs (I also gained 20 pounds while I was there).

Anyway…I had leftover rice from dinner last night and an egg in the fridge, so even though they say it’s a great winter breakfast, I decided to turn down the A/C and give it a whirl.

Recipe:
Hot rice
1 egg
Furikake (Optional: seaweed flakes with some other stuff sprinkled in)

Directions: Heat rice, stir in raw egg, sprinkle some furikake, hot chili oil, etc. Eat.

The verdict: It actually would be better on a warm day, but it was super easy, and really quite delicious. Next time I think I’d add some chili oil, for good measure.