Japanese cuisine, Japanese food recipes.

A good harmony of the acidity of tomato and gentle sweetness of the egg! Tear lettuce into somewhat large pieces to give more texture. A few finishing drops of sesame oil will enhance the flavor.
Lightly rinse cooked rice and drain in a sieve. Hull tomatoes and cut into 1cm(0.4 inch) cubes. Tear lettuce into bite-size pieces. Beat egg well but not to froth.

Heat ingredients in a pot over medium heat. When it reaches a boil, add rice. Stir occasionally. When it boils again, add tomato and lettuce. Season with salt and pepper.

When it starts to boil again, swirl in the beaten eggs. Stir lightly and turn off the heat. Cover the pan with a lid and let it sit for 1 minute.

Serve in a bowl. Add drops of sesame oil if desired.

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