It’s just fried egg on rice, and a recipe on how to make the dish is probably an overkill. But this dish brings back a lot of childhood memories of summer days when we were too busy playing to eat a proper meal. My brother and I would each have a fried egg, and whether we ate it with rice or bread depended on the time of the day. For lunch or dinner, it’s rice. For midday snack, it was bread.
It was fast, it was filling and there was something visceral about piercing the yolk and watching the thick yellow liquid spread on the plate before we mixed it with our rice or mopped it up with pieces of bread.
Who knew that the Japanese have a name for the dish? Medama-yaki nokke gohan might be a tongue twister but it is fried egg on rice sprinkled with crumbled nori. And, instead of seasoning the egg with salt, soy sauce is drizzled on it once it has been laid over a mound of rice.
Nori, of course, is the mat of dried seaweed that is used to make makizushi and uramaki. You can use exactly that and just tear it to pieces.
There is, however, the kind of nori that has been cut into thin strips. It is especially good for garnishing cooked food. There is also seasoned nori sold as a ready-to-eat snack.
And then there’s seasoned nori that comes with bits of dried chicken or fish. That was what I used to create this fried egg on rice dish.
- 1 teaspoon sesame seed oil
- 1 large whole egg
- newly-cooked rice
- soy sauce
- seasoned nori
Warm the sesame seed oil in a small frying pan.
Crack the egg into the pan. When the egg white is partially set, cover the pan and let the egg cook to the stage that you prefer. I like the white to be firm but the yolk to be runny all the way.
Put rice in a bowl. Place the egg on top.
Sprinkle the seasoned nori over the rice.
Drizzle soy sauce over the egg.
Serve the fried egg on rice at once.