Author Notes: I love the simple Japanese breakfast involving a tidy circular omelette infused with sesame oil placed over a bowl of white rice cooked with green onions and soy. To my mind, it symbolizes a sort of nutritional and esthetic perfection.
This is a variant made with brown rice, miso, brined mushrooms and a fried egg that makes a nice, quiet lunch for two. —nogaga
cup short grain organic brown rice
tablespoon organic, unpasteurized Hatcho Miso
tablespoons mixed mushrooms in a salt brine (available in Russian shops)
a few flakes of red chili
- Cook the brown rice according to package specifications. Add the miso and gently mix it in about 3 minutes befre the rice is ready.
- Fry two eggs, sunny side up, in a small amount of sesame oil.
- Place half the rice in each of two bowls, place half the amount of mushrooms atop the rice, then cover with the egg. Sprinkle some sesame oil and red chili flakes on the egg, and serve.