![\"117\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/07\/117.jpg\")
<\/a><\/p>\nEgg Rice with Pesto<\/strong><\/p>\n Egg rice is a traditional Japanese food.<\/p>\n <\/p>\n It’s easy and quick to make and I can probably say it’s the Japanese equivalent of grilled cheese sandwich.<\/p>\n Anyone can make it. Kids can make it. It tastes so good any time of the day.<\/p>\n How do you make it?<\/p>\n Put cooked rice (hot) in a bowl, place a raw egg on top, and drizzle soy sauce.<\/p>\n This is the basic. You can add toppings like dried fish flakes and roasted seaweed if you like.<\/p>\n The egg rice I made today for my lunch is a basic egg rice with a little Italian twist.<\/p>\n I added pesto!<\/p>\n I used my homemade vegan pesto, but any pesto should work.<\/p>\n This is simple, yet absolutely delicious!!<\/p>\n It’s almost dangerous as it makes me want to eat more rice!<\/p>\n I recommend this dish to those who enjoy runny eggs (e.g., sunny side up, over-easy, Carbonara, etc.).<\/p>\n Many people use a whole egg (egg yolk and egg white) for their egg rice in Japan, but I prefer to use only the yolk.<\/p>\n vegan pesto 1. Make pesto. Combine all the ingredients in a food processor and process until smooth. \u30b8\u30a7\u30ce\u30d9\u30fc\u30bc\u5375\u304c\u3051\u3054\u98ef<\/strong><\/p>\n \u3082\u3046\u30bf\u30a4\u30c8\u30eb\u901a\u308a\u3002<\/p>\n \u71b1\u3005\u3054\u98ef\u306b\u3001\u30b8\u30a7\u30ce\u30d9\u30fc\u30bc\uff08\u79c1\u306f\u30db\u30fc\u30e0\u30e1\u30fc\u30c9\u306e\u30f4\u30a3\u30fc\u30ac\u30f3\u3082\u306e\u3092\u4f7f\u3044\u307e\u3057\u305f\uff09\u3092\u305f\u3063\u3077\u308a\u304b\u3051\u3066\u3001\u5375\u9ec4\u3092\u307d\u3068\u3063\u3068\u843d\u3068\u3057\u305f\u3089\u3001\u91a4\u6cb9\u3092\u305f\u3089\u3057\u3066\u51fa\u6765\u4e0a\u304c\u308a\uff01<\/p>\n \u3082\u3046\u3059\u3093\u3054\u304f\u7f8e\u5473\u3067\u3059\u3002<\/p>\n \u3054\u98ef\u304c\u4f55\u676f\u3067\u3082\u3044\u305f\u3060\u3051\u3066\u3057\u307e\u3044\u305d\u3046\u3067\u30b3\u30ef\u304b\u3063\u305f\u3050\u3089\u3044\uff08\u82e6\u7b11\uff09\u3002<\/p>\n 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food.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,27,11,29],"tags":[],"class_list":["post-36561","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-egg","category-starches","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36561"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36561\/revisions"}],"predecessor-version":[{"id":36590,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36561\/revisions\/36590"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 cups basil leaves
\n– 2~3 cloves garlic, cooked in hot water until soft
\n– 1~3 tablespoons water in which garlic was cooked
\n– fresh lemon juice from 1\/2 lemon
\n– 1\/2 ~ 1 cup cashew nuts
\n– olive oil
\n– sugar
\n– salt and pepper
\nrice, cooked
\n1 egg yolk
\nsoy sauce<\/p>\n
\n2. Put rice in a bowl. Place pesto and egg yolk on top. Drizzle soy sauce.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"