Soft dashi scrambled eggs over rice

A recipe from Trinity Mouzon Wofford's new book, Eating at Home.

Recently, I chatted with Trinity Mouzon Wofford about her new cookbook, component cooking, and how she hopes people will use her book. Eating at Home helps cooks create memorable meals using affordable, good-for-you ingredients that celebrate the comfort of eating at home. Today we have a recipe for Soft dashi scrambled eggs over rice, a recipe that’s great for slow weekend and busy weekday breakfasts.

Soft dashi scrambled eggs over rice

These are softly scrambled eggs, perked up with umami-rich dashi and fresh scallions, that cook up in just a couple of minutes. And yes, you can use a carbon steel or stainless steel pan to scramble eggs without sticking—no need for a nonstick pan. Shiro dashi is a Japanese condiment or soup base of concentrated fish stock with other sweet, salty, and umami- rich ingredients like soy sauce and sugar. If you can’t find it, see below for a quick alternative.