Aimed for a Soft Egg Rice Bowl, Ended Up with Egg Porridge - Toro Tama Don

20260708, #BreakfastDiary 1773, 23°C/rain Like the line from Between Calm and Passion (2001) - not quite knowing 'when, and how much, you're supposed to open your heart' - I still don't really know, with a breakfast I'm making for the first time, when and how much to adjust the heat, the doneness, the seasoning. It's always hard because of that. (Na-Josik, Lonely or Sad, I Still Eat) Swapped in tuna extract for the shirodashi the original recipe called for - can't help that the egg color turned cloudy. I probably should have thickened the sauce more before adding the egg, but I poured it in too soon. And I was only supposed to stir once or twice, but I panicked and channeled a blender instead. The difficulty of making a breakfast that's dif.fer.ent. from yesterday's, for the very first time. About 250kcal, Aimed for a Soft Egg Rice Bowl, Ended Up with Egg Porridge - Toro Tama Don.

1 bowl rice, 3 eggs, (sauce) 250ml water, 1T tsuyu, 1T mirin, 1t tuna extract and 1T starch dissolved in 50ml water, pepper, a little scallion

1. Beat the 3 eggs and set aside. 2. In a pan, combine 250ml water, 1T tsuyu, 1T mirin, and the tuna extract-starch slurry (1t tuna extract, 1T starch, 50ml water), and heat over medium. Simmer until the sauce turns clear and thickens. 3. Pour in the beaten egg from step 1; once the edges set, stir once or twice in big strokes. Turn off the heat while still soft-set. 4. Pour the egg sauce from step 3 over rice and top with pepper and a little chopped scallion.

Inspired by @takamari_recipe