Teriyaki Eggs

This simple yet satisfying three-minute meal combines a perfectly fried teriyaki egg over a bowl of rice for the ultimate in quick comfort.

Course Breakfast

Cuisine Japanese

Keyword eggs

Level Beginner

Main Ingredient Egg

Diet Dairy-Free, Pescatarian, Vegetarian

Prep Time 1

Cook Time 2

Total Time 3

Servings serving

Calories 172kcal

To make the teriyaki sauce, mix 1 tablespoon sake, 1 tablespoon soy sauce, and ½ tablespoon sugar in a small bowl until the sugar has dissolved.
1 tablespoon sake, 1 tablespoon soy sauce, ½ tablespoon sugar
Break 1 large egg into a small bowl.
1 large egg
Heat a small frying pan over medium heat until hot, and add 1 tablespoon vegetable oil.
1 tablespoon vegetable oil
Tip the pan to one side and gently lower the egg into the oil with the bowl.
Fry the egg with the pan tipped to one side until golden brown around the edges and the egg white is mostly cooked.
Use a paper towel to soak up as much oil from the pan as possible.
Add the teriyaki sauce and swirl it around the egg until the liquid is thick and glossy and the egg is cooked to your liking.
Serve the egg over a bowl of rice garnished with nori, 1 scallion, and ¼ teaspoon toasted sesame seeds, and drizzle any remaining teriyaki sauce over the fried egg and rice.
nori, 1 scallion, ¼ teaspoon toasted sesame seeds