Experience a delightful contrast of temperatures and textures with this rice dish, which marries warm, buttery grains with a cool cucumber sauce, tangy pickles, and perfectly soft-centred eggs. Ideal for a summer lunch or a quick dinner during the week, this meal strikes a balance between refreshment and comfort.
To prepare, gather 200g of Japanese short-grain rice and two medium eggs for the base. Accompany this with 40g of soft salted butter and three finely sliced spring onions. Don’t forget the seasoning — a dash of salt and black pepper will enhance the flavors. For the pickles, slice 200g of baby cucumbers into rounds and combine with a teaspoon of flaky sea salt, three tablespoons of caster sugar, 75ml of white-wine vinegar, and a tablespoon of olive oil. Enhance the pickles with a small handful of chopped fresh dill and half a teaspoon of dried mint.
The cucumber sauce calls for one large cucumber, peeled and deseeded, blended with 100g of crème fraîche, a generous pinch of flaky salt, and one garlic clove. To keep the sauce chilled, add an ice cube before refrigerating. Start with the pickles by tossing the cucumber slices in salt and setting them aside. In a separate bowl, mix freshly boiled water with sugar and vinegar, then pour over the cucumbers to pickle while preparing the other components.
Rinse the rice thoroughly under cold water until it runs clear, then drain well. Cook it in a rice cooker or a saucepan with 250ml of cold water and a pinch of salt. Bring to a boil over medium heat, reduce to low, cover, and cook for about eight minutes. Remove from heat and let it sit, still covered, for an additional 10 minutes. Meanwhile, boil a saucepan of water and cook the eggs for seven minutes, then cool them under running water before peeling carefully.
Assemble the dish by dividing the warm rice between two bowls, allowing pieces of soft butter to melt on top. Spoon the chilled cucumber sauce around the rice and arrange the pickled cucumbers. Halve the eggs and place them atop the dish, finishing with sliced spring onions and a generous seasoning of salt and black pepper. Serve immediately to enjoy the interplay of warm rice and eggs with the cool sauce and crisp pickles, resulting in a light yet satisfying meal.