Rice, egg, shoyu: mix. That was my favorite breakfast growing up. Sometimes it was a raw egg, other times it was a hardboiled egg steeped in the juices of a sweet oden broth. These days my stepdaughter continues the tradition with her go-to afternoon snack: rice, scrambled egg, shoyu, and mirin.
But I feel better if a vegetable is involved. Prior to the Mind-Changing Okra recipe in Tara O’Brady’s Seven Spoons cookbook, all I ever did was boil or steam okra. Hers is pan-fried in sesame oil and the flavors are assertive and strong. Perfect accompaniment for rice. I borrowed her technique and used ingredients that are staples in my kitchen.
And, if okra for breakfast is not your thing, take a quick click over to xobreakfast. Noelle’s got a nuanced, deep granola offering. I can say first hand it’s probably unlike any granola you’ve ever had.
Rice with Okra and a Poached Egg
Makes 2 servings
I made the okra the night before and let the rice soak overnight.
1 Tbsp sesame oil
1 pack okra (about 180g), sliced crosswise
1 large clove garlic, chopped
1 1/2 tsp shoyu
1 tsp mirin
cooked short-gran rice
nori for garnish
Heat sesame oil over medium heat. Add the okra and lower the heat to medium-low and cook for about 2 mins. Add the garlic and cook for another min. Add the shoyu and mirin and cook until evaporated.
Fold into hot rice and serve with poached egg and nori. To eat, break the yolk and mix well. Add more shoyu, if necessary.