Tamagokake Rice Bowl with a Twist

This creative take on the traditional Japanese tamagokake combines fluffy rice with a perfectly poached egg, fresh scallions, and a drizzle of truffle oil for an elevated flavor experience. The dish maintains its savory essence while introducing a luxurious twist, making it perfect for breakfast or brunch. It's simple to prepare, satisfying, and meets dietary needs with gluten-free and protein-rich ingredients.

Ingredients:

• 1 cup cooked Japanese short-grain rice
• 1 large egg
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon truffle oil
• 2 tablespoons chopped scallions
• Salt, to taste
• Pepper, to taste

Instructions:

1. Prepare the rice according to package instructions, ensuring it's fluffy and warm.
2. Bring a small pot of water to a gentle simmer. Crack the egg into a small bowl, then gently slide it into the simmering water. Poach the egg for about 3-4 minutes until the whites are set and the yolk is still runny.
3. In a serving bowl, place the warm rice and drizzle with soy sauce.
4. Carefully place the poached egg on top of the rice.
5. Sprinkle with chopped scallions, and season with salt and pepper to taste.
6. Finish with a drizzle of truffle oil for an aromatic touch. Serve immediately.