White Rice with Slow-Cooked Egg and Furikake Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 25, 2020
J. Kenji Lopez-Alt

Note: This recipe requires the use of a temperature controlled water bath like the Sous-Vide Supreme or an equivalent.

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Ingredients

  • 4 large eggs
  • 4 cups hot cooked rice
  • 4 teaspoons soy sauce
  • Furikake or sesame seeds to taste
  • 2 scallions, finely sliced

Directions

  1. Preheat water oven to 142°F. Place eggs in water bath and cook at least 45 minutes, and up to 4 hours. Divide rice evenly amongst four serving bowls. Carefully crack cooked egg, and using fingertips, create a hole about 1-inch in diameter. Pour egg into small bowl, then carefully set on top of rice. Drizzle with soy sauce, sprinkle with furikake or sesame seeds, scatter sliced scallions on top, and eat, mixing egg into rice.

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