Niratama Donburi (Stir-Fried Garlic Chives and Egg over Rice)

Before You Start...

1. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
2. Gather all the ingredients. If you wish, you can add a very small portion of the protein of your choice to this dish. In Japan, we often add thinly sliced pork belly or pork loin to Niratama Donburi.

To Make the Niratama

1. Cut 1 small bunch garlic chives (Chinese chives or Nira) into 2-inch (5-cm) pieces. Separate the tough bottom part from the green leafy part.
2. Combine 3 large eggs (50 g each w/o shell), 1 tsp sake, ½ tsp soy sauce, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper in a medium bowl and mix.
3. Heat a wok or frying pan (I use and love this wok; Use JOC10 to get a 10% discount) on medium high. When it‘s hot, add ½ Tbsp toasted sesame oil. To the oil in the wok, add the tough bottom part of the garlic chives first, then the green leafy parts on top. If you‘re adding protein (meat or seafood), cook it before the garlic chives, transfer to a plate, and then put it back into the wok after adding the egg mixture.
4. Stir-fry until slightly wilted. Then, transfer the garlic chives to the egg mixture. Tip: You don‘t need to wash the wok, but make sure it‘s clear of any food particles.
5. Mix the garlic chives with the egg mixture to combine. Serve 2 servings cooked Japanese short-grain rice in individual large donburi bowls or on individual plates.
6. Add 2 Tbsp neutral oil to the same wok over medium-high heat and distribute the oil around the wok to coat. You‘ll know the oil is hot enough when 1) you see smoke coming off from the edge of the wok and 2) the oil looks thin and moves smoothly around the pan. To the hot oil in the wok, add the egg and chive mixture.
7. The egg mixture will get fluffy around the edges. Quickly mix only the center of the egg mixture so the raw egg has contact with the hot frying pan. The main goal is to cook the center of the egg mixture as soon as possible. Tip: We do not flip the egg because we want to keep it soft and yellow for the final presentation.
8. If you are adding protein, add the cooked protein of your choice at this stage. Don‘t worry if the eggs do not look completely cooked because the residual heat and the hot steamed rice will continue to cook them. When the center of the wok has less runny egg, divide it into 2 portions.

To Serve

1. Top the steamed rice in each donburi bowl with the stir-fried garlic chives and egg. Your Niratama Donburi is now ready to serve.
2. Serve this dish with Crunchy Garlic Chili Oil (Taberu Rayu) at the table. Scoop some crunchy garlic and fried shallots on top, followed by a drizzle of the chili oil, for a spicy kick and delicious umami flavor.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.