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Lunch · Japanese

Hanjuku Tamago (Soy-Marinated Soft-Boiled Eggs) with Rice and Greens

25 min Serves 4 ~432 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 6 eggs
  • 4 tbsp soy sauce
  • 3 tbsp mirin
  • 2 pak choi
  • 300 g sushi rice
  • 2 spring onions, sliced

Nutrition (per serving)

Calories
432 kcal
Protein
18.4 g
Carbohydrate
67.1 g
of which sugars
6.1 g
Fat
9 g
of which saturates
2.9 g
Fibre
2 g
Salt
2.93 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the eggs for 6-7 minutes for a soft-boiled centre, then cool under cold water and peel carefully.

  2. 2

    Mix the soy sauce, mirin and 4 tbsp water in a bowl or small container, add the peeled eggs and marinate in the fridge for at least 20 minutes, turning once or twice.

  3. 3

    Cook the sushi rice according to the pack.

  4. 4

    Halve the pak choi lengthways and steam or boil for 3-4 minutes until tender.

  5. 5

    Halve the marinated eggs and serve over bowls of the rice with the pak choi, scattered with the spring onions.

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