Fish Trip Cafe

This is a spring dish.

It looks like the yellow flowers of tenderstem broccoli are blooming in a bowl.

I hope spring is coming soon.

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— Tenderstem Broccoli and Egg Rice (serves 2-3) —

300g rice (Japanese short grain white rice, or sushi rice)

400ml water

2 tablespoons sake (rice wine)

1/2 teaspoon sea salt

10cm square kombu

100g tenderstem broccoli

1 tablespoon light soy sauce

2 eggs

A pinch of salt

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Rinse the rice in a clod water, changing the water several times until the water runs almost clear.

Drain the washed rice in a sieve and place in a saucepan.

Add the water, sake and 1/2 teaspoon of salt in the pan, place the kombu on top of the rice and cover with tight-fitting lid.

Bring to the boil over high heat and let cook for 2 minute. Reduce the heat to the lowest and simmer (always cover the pan with a lid) for 15 minute. Remove from the heat, still covered, and leave the pan for another 10 minutes.

Bring a pot of water to boil and add a pinch of salt. Cook the tenderstem broccoli until soft but still crunchy (about 30 seconds – 1 minute), rinse in cold water, drain and squeeze excess water. Cut the tenderstem broccoli into 0.8 inch, toss with the light soy sauce.

Beat the eggs in a bowl and add a pinch of salt. Heat a frying-pan, pour the eggs and stir continuously until they form finer scrambled eggs.

Add the tenderstem broccoli and scrambled eggs in to the cooked rice, mix everything together gently.