Ingredients
4 eggs
2 tablespoons ghee or butter
2 tablespoons miso soup broth or chicken/vegetable broth
1 tablespoon sesame oil
3 dashes fish sauce
1 teaspoon red miso paste
1 tablespoon ginger (fresh, diced)
1 teaspoon jalapeno pepper (diced)
2 teaspoons black sesame seeds
1 green onion (sliced)
1/2 sheet roasted seaweed (yaki nori, cut into small pieces, see photo)
1 teaspoon bonito fish flakes
4 pieces smoked salmon
2 cups basmati rice (for lowest glycemic index) or other white rice
Preparation
Vigorously beat eggs until color is even and texture is fluffy. Prepare rice on the side.
Add sesame oil, ghee/butter, broth, and fish sauce to a pan and heat over medium.
Once liquid is hot, add miso paste, ginger, jalapeno pepper, and sesame seeds. Saute until pepper looks soft and color lightens.
Add green onion, seaweed, and bonito flakes. Mix briefly so ingredients are evenly distributed in pan, then add egg. Egg should be added quickly so the freshness of the onion is preserved.
Continue cooking over medium heat without flipping or stirring until the bottom of the egg is completely cooked and no longer sticks to the pan. The bottom may look golden, but try not to let it turn brown.
If the top of the egg is not completely cooked, flip and cook briefly until done. Be vigilant; the egg will taste best if top does not over cook.
Divide rice across two bowls. Place egg and salmon on top of rice. (See photo at link below.)
Photo of this recipe can be viewed here: https://www.instagram.com/p/BECK114LI0F/
