Zucchini Onsen Egg Rice Bowl

20260905 #breakfastdiary 1826, 25°C/cloudy With half a zucchini left, after some thought, today I'm going with a light stir-fried zucchini rice bowl. 397kcal Zucchini Onsen Egg Rice Bowl 🥚To make an onsen egg, you'll probably need to leave it in the rice cooker for about an hour.

- 1/2 zucchini - Rice: 1/2 bowl - 1 egg - 1/4 onion - 1 clove garlic - 1T sesame seeds - 1t perilla oil - Salt - Olive oil

1. Put 1 egg in a bowl and cook it in the rice cooker's warm setting for 30 minutes. (Probably needs closer to an hour.) 2. Julienne the zucchini with a mandoline, put it in a mixing bowl, sprinkle with salt, and let sit for about 10 minutes. 3. Heat olive oil in a pan, sauté the garlic and onion, then squeeze out the zucchini from step 2 and add it to sauté. Add 1/2T tuna sauce and mix well. 4. Plate the rice, top with the sautéed zucchini from step 3, the onsen egg from step 1, finely ground sesame seeds, and 1t perilla oil.