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Asian Breakfast Bowl with Tempura Egg

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Rice and Grains:
3 cups short grain Japanese Sushi Rice
1/2 cup Quinoa
1/2 cup Farro
1/2 cup Wheat Berries

Golden Soy Glaze with Roasted Pineapple:
1 1/2 cups Kikkoman Soy Sauce
1 1/2 cups Sugar
1 cup Water
1 cup Kikkoman Kotteri Mirin
1/2 cup Lemon Juice
1 ripe Pineapple

Pinwheel Egg Crepe:
6 Eggs
1/4 cup Kikkoman Soy Sauce
1/4 cup Kikkoman Kotteri Mirin
Kikkoman Sesame Oil, as needed

Soft Fried Tempura Egg:
6 Eggs
Kikkoman Japanese Style Tempura Batter Mix (dry and prepared), as needed

Additional Ingredients:
3 cups Onions, sliced
12 oz Ham, diced
Green Onions, sliced, as needed


Rice and Grains

To make Rice and Grains: Cook sushi rice and all grains separately according to package directions. Spread cooked rice and grains on separate sheet pans to cool and dry. Crisp sushi rice by spreading in a thin layer on a flat top griddle or non-stick pan with plenty of oil to get crispy. Combine the crisped rice and grains.


Golden Soy Glaze
To make Golden Soy Glaze: Combine soy sauce, sugar, water, mirin and lemon juice in stainless steel saucepan; bring to a simmer. Simmer gently to reduce to a syrupy glaze.

Roasted Pineapple
To make Roasted Pineapple: Cut ends and skin off pineapple. Trim and remove eyes. Baste liberally with glaze and roast on a rack over a sheet pan at 375°F.
Turn and baste every 15 minutes until pineapple is tender. Increase oven to 450°F and continue basting regularly until golden and caramelized. Remove from oven to cool. When pineapple is cool, slice crosswise in ½ inch thick slices, then cut each round into 4 triangles.


Pinwheel Egg Crepe
To make Pinwheel Egg Crepe: Whisk together eggs, soy sauce and mirin in bowl until combined but not frothy. Heat a large non-stick skillet over medium heat and add sesame oil to coat bottom of the pan. Add egg mixture. Cook gently to create a thin, crepe-like sheet of cooked egg. Slide egg crepe out of pan onto a cutting board. When just cool enough to handle roll the egg crepe into a tight log. Allow to rest, seam side down until cool. Cut carefully into 1/2 inch thick wheels.

Soft Fried Tempura Eggs
To make Soft Fried Tempura Eggs: Spray foil ramekins liberally with pan release. Crack an egg into each ramekin. Place ramekins on sheet pan and place in freezer. Once eggs are frozen, snip rim of ramekin and peel away foil to remove egg. Return eggs to freezer until ready to use. Arrange a bowl of dry tempura mix next to a bowl of prepared tempura batter. Heat oil to 360°F. Remove eggs, one at a time from freezer; dredge each in dry tempura mix, then in tempura batter. Place in fryer; fry until tempura is golden brown, approximately 3 to 4 minutes. Egg whites should be set and yolks soft.

To Assemble: Stir fry 1/2 cup onions until soft. Add 2 oz ham and glazed roasted pineapple. Add rice and grains and continue stir until hot. Add Golden Soy Glaze to taste and stir to combine. Spoon mixture onto serving plate. Garnish with Pinwheel Egg Crepe and top with Tempura Egg. Sprinkle with sliced green onions.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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