Ok, I’m lazy. I have said this already. Which means that I’ll cook up some morsels, take the pics and let them sit in my computer until I finally get my ass to write about it. But let this be a lesson to me. I have been gearing up to write this post about this japanese-styled, rice based breakfast for about 3 weeks now and then bittman has to go, with his all powerful new york times backing and beat me to it. If i didnt love you so much, bittman, i’d hate you. (I DO, however, actually hate your road show with paltrow and batali. Why you gotta rub it in our faces that all you have to do is drive around spain in a convertible and stuff your face, get drunk and laugh with your celebrity friends. come ON.) So, here is my not-so-much johhny-come-lately savory rice breakfast.
Oh, another thing you know about me is that I can’t stop eating egg yolk. I should call this shit Go Yolk Yourself. I woke up one saturday morning, all hung, and told B was finna make him the best dang breakers he done had. In the end, not sure I held my promise, but it was pretty good and I do recommend making this when you are so over the bacon and eggs, steak and eggs and honey nut cheerios. (ps, who was allowed to get oreo cereal when they were little? kiddies eating cookies for breakfast is fucked up.)
Japanese Style Rice with Poached Eggs and Mushroom Breakfast
1.5 c. of rice (white or brown)
10 dried mushrooms
1 tbs of butter
soy or tamari sauce to taste
a splash of vinegar
2 eggs
Nori Komi Furikake rice seasoning, see here
Boil 4 cups of water and pour over your dried mushrooms in a bowl. Let sit covered for 20 minutes. After 20 minutes, remove the mushrooms (squeeze like a tea bag to get the water from them). Use this mushroom broth as the liquid to steam your rice, following your regular rice-steaming directions.
Remove the stems of the mushrooms and discard. Cut the caps into strips. Heat a skillet, toss in the butter and cook the mushrooms till tenderoni.
When your rice is ABOUT ready, grab your deep frying pan and fill almost to the top with water. Add a glug of vinegar and put on the heat. When it’s at a soft boil, crack 2 eggs into the water and let cook for about 1 minute. You are looking for a solid white and a liquid yellow, so pay close attention to how they are cooking, but you’ll be able to tell.
When the rice IS ready, fluff with a fork, put in your eatin-bowls. Add some soy sauce to taste – go slow cause soy is basically liquid salt and this IS breakfast for the love of god, not some bar snack. Sprinkle with rice seasoning. Then, with a slotted spoon, remove the eggs from the water and place on the rice. Grab your shrooms and add to the bowl. Eat and get down with your bad self.
I think this would go right lovely with a blood mary. I had one the other day at this shee shee brunch spot with rosemary infused vodka, garnished with cheese and snausage. Yum.
