Japanese Breakfast


4.5 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 223.0
  • Total Fat: 5.2 g
  • Cholesterol: 187.0 mg
  • Sodium: 1,821.3 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 13.7 g

View full nutritional breakdown of Japanese Breakfast calories by ingredient



Number of Servings: 1

Ingredients

    Egg, fresh, 1 medium
    Brown rice, medium grain, .5cup cooked rice
    Soy sauce, .25 cup
    Sushi Nori, Raw untoasted, 1 sheet, 4 servings

Directions

Take out a bowl and crack a egg into it. Beat it a little. Then take rice and heat it or make sure it is nice and hot, brown rice is best from my family's opinion, and mix it with the egg. Make sure the rice is covered almost entirely. Then take another bowl and pour in some soy sauce, enough for each piece of seaweed (Nori) to be covered. Then take the store sliced seaweed, (or cut the sheets to make a slice of seaweed about as big as your finger tips touching and your thumbs touching. About two fingers long pointer finger. Your recipe is done. And how to eat is : take a slice of seaweed and dip it in the soy sauce, some like it covered, and some like it just damp. Then place the seaweed on the rice and take chop sticks and pick up the seaweed taking rice with it, like a ball. Or use a fork and spoon to pick it up and drop it into your mouth.

Number of Servings: 1

Recipe submitted by SparkPeople user KELSEY721.

Member Ratings For This Recipe


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    Good
    2 of 2 people found this review helpful
    I really liked this. I felt energetic and full afterwards - 6/28/08


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    Incredible!
    2 of 2 people found this review helpful
    My obaachan always cooked this for my sisters and me at Bk. We didn't use nori, but it would have been just as good or better w/ it. Nowdays, I add chopped green onion to it. YUM-O - 3/4/08


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    1 of 2 people found this review helpful
    I think I know what you mean, but the recipe isn't explained well enough. I'm pretty sure you are using pre-cooked rice and want to heat the rice and egg together so the egg cooks -- even if for just a minute? And a quarter cup of soy sauce is crazy sodium-wise. - 5/10/10


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    Incredible!
    1 of 1 people found this review helpful
    Had this in Japan, know it is good - 1/6/10


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    1 of 3 people found this review helpful
    You eat the rice mixed with raw egg? - 3/15/09


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    Incredible!
    I heat it up ion the microwave so that the egg is slightly cooked. I really felt full afterwards and the taste is amazing. It is like eating fried rice without the oil. - 7/3/12


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    Very Good
    I do something very similar to this but I mix the soy sauce into the egg. It's called Tamago Kake Gohan. It's totally wrong, but I also sometimes put ketchup in it instead of nori. - 4/18/11


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    Incredible!
    The ingredient list says to use cooked rice. If the rice is hot enough the egg cooks from just using the heat of the rice. Very nice recipe - really enjoyed it. - 2/13/11


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    Very Good
    Mixing the piping hot rice with the raw egg will cook the egg - it cooks gently and leaves the egg with a softer texture than if you cook the egg and rice together. This is the cooking technique as spaghetti carbonara, also you use the soy sauce to dip in- do not use the whole amount - 5/29/10


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    This sounds like something my hubby eats for dinner. I'll try it the next time we need a quick meal! - 7/13/09