Japanese prawns and rice with hot spring eggs

Australian Gourmet Traveller recipe for Japanese prawns and rice with hot spring eggs.

Ingredients

2 sachets instant dashi (see note)

220 gm sushi rice, rinsed under cold running water

60 ml soy sauce, plus extra to taste (¼ cup)

16 medium uncooked prawns, peeled

1 cup Asian greens, such as baby bok choy, choy sum or chrysanthemum leaves (see note)

120 gm sugarsnap peas, trimmed

2 tsp finely grated ginger, or to taste

4 eggs, at room temperature

To serve: thinly sliced spring onion and toasted nori

Method

Main

1.Whisk dashi and 2 litres boiling water in a large saucepan over high heat, add rice and soy, bring to the boil. Reduce heat to medium-high, cook until rice is just tender (15-20 minutes). Add prawns, greens, peas and ginger, remove from heat, stand until prawns are cooked through and greens wilt (3-4 minutes).

2.Meanwhile, place eggs in a deep heatproof container. Add enough boiling water to cover, seal with lid and stand (10 minutes).

3.Ladle soup into warm bowls. Halve eggs with a knife, then scoop eggs from shells with a spoon, add to broth, scatter with spring onion and nori and serve hot.