Home Fast Recipes

Japanese prawns and rice with hot spring eggs

Australian Gourmet Traveller recipe for Japanese prawns and rice with hot spring eggs.
Japanese prawns and rice with hot spring eggs

Japanese prawns and rice with hot spring eggs

Ben Dearnley
4
30M

Ingredients

Method

Main

1.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).
2.Meanwhile, place eggs in a deep heatproof container. Add enough boiling water to cover, seal with lid and stand (10 minutes).
3.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.

Notes

Related stories