REYNOLD POERNOMO’S SCRAMBLED EGG BOWL

Reynold says:

At Monkey’s Corner (the bar he runs with his brothers) we use koshihikari rice for this dish because not only is it low GI, the flavour and texture is unbeatable.

INGREDIENTS

• 1 cup koshihikari rice

• 1 cup water

• Unsalted butter (optional)

• Kewpie mayonnaise

• Scrambled egg (recipe below)

• Black pepper

• 1 tbs furikake seasoning

• 1 tsp fresh chives, finely sliced Scrambled egg

• 2 whole eggs

• Pinch of salt

• Pinch of dashi powder (optional)

METHOD

For the rice

1. Place rice in a sieve and wash under running cold water until water runs clear.

2. Put rice in rice cooker or claypot and add water. If using a rice cooker, follow the manufacturer’s instructions. If using a claypot, place on stove over low heat for 15-20 minutes.

3. Once the rice is cooked, stir and, if desired, add unsalted butter to add richness. Cover with tea towel and set aside.

For the scrambled egg

You’ll definitely need a nonstick frypan for this and a silicone spatula.

1. Lightly beat eggs with a fork. Place in non-stick frypan and cook over low heat. Sprinkle with salt and dashi powder, if using.

2. Once the egg begins to set on the bottom, use a spatula to gently push the egg from the edge to the centre. Repeat until all the egg is starting to set yet is still runny on the top.

Assembling the bowl

The best part.

1. Grab a small bowl and use a rice spoon to serve your desired portion of rice.

2. Lightly wet the spoon, gently pushing the rice and shaping until rounded. Squeeze a dollop of mayonnaise on the middle. 3. Carefully lift the scrambled egg and add to the rice. Using a spatula, gently tuck the edges of the egg into the sides of the bowl.

4. Season with cracked black pepper, furikake and chives.