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Japanese prawns and rice with hot spring eggs

You'll need

2 sachets instant dashi (see note) 220 gm sushi rice, rinsed under cold running water 60 ml (¼ cup) soy sauce, plus extra to taste 16 medium uncooked prawns, peeled 1 cup Asian greens, such as baby bok choy, choy sum or chrysanthemum leaves (see note) 120 gm sugarsnap peas, trimmed 2 tsp finely grated ginger, or to taste 4 eggs, at room temperature To serve: thinly sliced spring onion and toasted nori


  • 01
  • Whisk dashi and 2 litres boiling water in a large saucepan over high heat, add rice and soy, bring to the boil. Reduce heat to medium-high, cook until rice is just tender (15-20 minutes). Add prawns, greens, peas and ginger, remove from heat, stand until prawns are cooked through and greens wilt (3-4 minutes).
  • 02
  • Meanwhile, place eggs in a deep heatproof container. Add enough boiling water to cover, seal with lid and stand (10 minutes).
  • 03
  • Ladle soup into warm bowls. Halve eggs with a knife, then scoop eggs from shells with a spoon, add to broth, scatter with spring onion and nori and serve hot.

Note Instant dashi is available from Japanese grocers. Chrysanthemum leaves are available from select Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2011

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