Description
A comforting Japanese fusion dish featuring fluffy short-grain rice topped with velvety mashed potatoes, melty cheese, and a rich egg yolk, delivering a creamy, savory bowl perfect for cozy meals.
Ingredients
Units
Scale
- 2 cups cooked Japanese short-grain rice
- 2 medium potatoes, peeled and cubed
- 2 tbsp butter
- 1/4 cup milk or cream
- Salt and white pepper to taste
- 2 slices melty cheese (like mozzarella or processed cheddar)
- 2 egg yolks (fresh and pasteurized)
- 1/4 tsp garlic powder
- 2 tbsp mayonnaise (Japanese Kewpie preferred)
- Optional: small diced ham or cooked chicken for mixing
Instructions
- Boil the cubed potatoes in salted water until fork-tender, then drain.
- Mash the potatoes with butter, milk, garlic powder, and season with salt and white pepper until smooth and creamy.
- In a small bowl, mix hot cooked rice with mayonnaise until the grains are lightly coated.
- Place the rice in the center of an oven-safe dish or bowl and top with mashed potatoes, shaping into a dome.
- Lay the cheese slices over the dome, covering it completely.
- Use a kitchen torch to lightly char and melt the cheese, or place under a broiler until golden and melted.
- Top the center of the dome with a raw egg yolk carefully.
- Serve immediately, mixing the egg yolk into the hot potato and rice just before eating.
Notes
- Use fresh pasteurized egg yolks for food safety.
- Japanese Kewpie mayo adds extra umami flavor—substitute regular mayo if needed.
- For added protein, mix in diced ham or cooked chicken with the rice before layering.
- Cheese torching adds flavor but can be done under a broiler if a torch isn’t available.
Nutrition
- Serving Size: 1 bowl
- Calories: 470 kcal
- Sugar: 3g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 195mg
