Special equipment: rice cooker, immersion circulator
Wash the rice to remove all the starch. Combine with the dashi or water, sake, butter, hondashi, garlic, ginger and salt in a rice cooker. Cook for about 30 minutes.
Heat water to 149 degrees F in an immersion circulator to keep the temperature constant. Poach the eggs for 45 minutes, and then remove from the water.
Mix together the basil, cilantro, mint and scallions. Scoop the rice into bowls and garnish with the herbs and eggs.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Le Tigre