A delightful culinary experience awaits with this rice dish that harmoniously pairs warm, buttery rice with a cool cucumber sauce, tangy pickles, and soft-centred eggs. The interplay of hot and cold elements creates a meal that is both refreshing and comforting, making it an ideal choice for a quick summer lunch or an easy weeknight dinner.
To prepare this meal, you’ll need a few key ingredients. For the rice and eggs, gather 200g of Japanese short-grain rice, two medium eggs, 40g of soft salted butter, and some finely sliced spring onions, along with salt and black pepper for seasoning. The pickled cucumbers require 200g of baby cucumbers, a teaspoon of flaky sea salt, three tablespoons of caster sugar, 75ml of white-wine vinegar, a tablespoon of olive oil, a small handful of chopped fresh dill, and half a teaspoon of dried mint. The cucumber sauce calls for one large peeled and deseeded cucumber, 100g of crème fraîche, a generous pinch of flaky salt, one garlic clove, and an ice cube.
Begin with the pickles by placing sliced cucumbers in a heatproof bowl, sprinkling them with salt, and tossing well. In a separate bowl, mix 75ml of freshly boiled water with sugar and white-wine vinegar before pouring it over the cucumbers to let them pickle while you prepare the rest. For the rice, rinse it under cold water until clear, drain it well, and either use a rice cooker or a saucepan with 250ml of cold water and a pinch of salt. Bring to a boil over medium heat, then reduce to low, cover, and cook for eight minutes before removing from heat and letting it sit, still covered, for another ten minutes.
For the cucumber sauce, blend the peeled cucumber with crème fraîche, salt, and garlic until smooth, then refrigerate with an ice cube to keep it cool. Meanwhile, boil a saucepan of water and cook the eggs for seven minutes. Rinse them under cold water immediately after boiling and peel them carefully. Drain the pickled cucumbers, toss them with olive oil, dill, and mint.
To assemble, divide the warm rice into two bowls and top with pieces of soft butter to melt over it. Spoon the chilled cucumber sauce around the rice, add the pickled cucumbers, and place halved eggs on top. Finish with sliced spring onions and season generously with salt and freshly ground black pepper. Serve immediately to enjoy the delightful contrast between the warm rice and eggs against the chilled cucumber sauce and crisp pickles, creating a light, flavorful, and satisfying meal.