â¢ 1/2 leek, trimmed
â¢ 100ml water
â¢ 50g baby spinach leaves
â¢ 2 tablespoons sake
â¢ 2 tablespoons mirin
â¢ 1/2 tablespoon sugar
â¢ 3 tablespoons soy sauce
â¢ 2 eggs, lightly beaten
â¢ 200g warm, cooked rice ( 31)
â¢ a small handful of shredded nori
Egg is o classic ingredient for domburi topping since it is guick and versatile, To achieve the correct consistency for domburi toppings the eggs should be cooked until just before they set, so that the egg binds the other ingredients together while still retaining enough moisture to act as a sauce over the rice.
Cut the leek lengthways and finely slice diagonally. Place the leek and the water in a saucepan and bring to the boil over a low to medium heat.
Lower the heat slightly and add the spinach, sake, mirin, sugar and soy sauce. Gently pour in the beaten eggs and stir. Turn off the heat when the egg mixture just starts to set and serve over the rice. Garnish with the shredded nori and serve immediately.
Try not to over-cook. It is better to stop cooking earlier rather than later as the retained heat will continue to cook the eggs.