This delightful rice dish brings together the warmth of buttery rice with the refreshing chill of cucumber sauce, complemented by tangy pickles and soft-centered eggs. The interplay of hot and cold elements provides a meal that is both invigorating and soothing, making it an excellent choice for a quick summer lunch or a simple weeknight dinner.
To prepare this dish, 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 three finely sliced spring onions. Season with salt and black pepper to taste. For the pickled cucumbers, you’ll need 200g of baby cucumbers sliced into rounds, 1 tsp of flaky sea salt, 3 tbsp of caster sugar, 75ml of white-wine vinegar, 1 tbsp of olive oil, a small handful of chopped fresh dill, and ½ tsp of dried mint. Finally, for the cucumber sauce, prepare one large cucumber peeled and deseeded, 100g of crème fraîche, a generous pinch of flaky salt, one garlic clove, and an ice cube.
Start by making the pickles. Place the sliced cucumbers in a heatproof bowl, sprinkle with salt, and toss well. In another bowl, mix 75ml of freshly boiled water with the sugar and white-wine vinegar, then pour this mixture over the cucumbers and let them pickle while you prepare the rest. For the rice, rinse it several times in cold water until clear, then drain. Cook the rice in a rice cooker or in a saucepan with 250ml of cold water and a pinch of salt, boiling over medium heat, then reducing to low and covering for about eight minutes. Turn off the heat and leave it covered for another ten minutes.
As for the cucumber sauce, blend the peeled and deseeded cucumber with crème fraîche, salt, and garlic until smooth. Keep it chilled in the refrigerator with an ice cube to maintain its coldness. Meanwhile, bring a saucepan of water to a boil to cook the eggs for seven minutes. Once done, rinse them under cold running water before peeling them carefully. Drain the pickled cucumbers and toss them with olive oil, chopped dill, and dried mint.
To assemble the dish, divide the warm rice between two wide bowls, allowing pieces of soft butter to melt over it. Spoon the chilled cucumber sauce around the rice and add the pickled cucumbers. Halve the peeled eggs and place them on top, finishing with sliced spring onions. Season the eggs generously with salt and freshly ground black pepper. Serve immediately to enjoy the contrast between the warm rice and eggs with the chilled cucumber sauce and crisp pickles, resulting in a light, flavorful, and satisfying meal without the need for complex cooking techniques.