Fast Recipes

Japanese prawns and rice with hot spring eggs

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

By Emma Knowles
  • 30 mins cooking
  • Serves 4
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Japanese prawns and rice with hot spring eggs


  • 2 sachets instant dashi (see note)
  • 220 gm sushi rice, rinsed under cold running water
  • 60 ml soy sauce, plus extra to taste (¼ cup)
  • 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


  • 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.