A delightful culinary creation, this dish marries the warmth of buttery rice with the coolness of a cucumber sauce, complemented by tangy pickles and eggs with soft centers. The interplay of hot and cold elements delivers a refreshing yet comforting meal, ideal for a quick summer lunch or a simple weeknight dinner.
To prepare this meal for two, gather 200g of Japanese short-grain rice, two medium eggs, and 40g of soft salted butter. Finely slice three spring onions and season with salt and black pepper. For the pickled cucumbers, slice 200g of baby cucumbers into rounds and mix with a teaspoon of flaky sea salt, 3 tablespoons of caster sugar, 75ml of white-wine vinegar, a tablespoon of olive oil, a small handful of chopped fresh dill, and half a teaspoon of dried mint.
Begin by creating the pickles. Sprinkle salt over the cucumber slices in a heatproof bowl, then in a separate bowl, combine 75ml of freshly boiled water with sugar and vinegar. Pour this mixture over the cucumbers and let them pickle while you prepare the other ingredients. Rinse the rice under cold water until clear, then cook with 250ml of cold water and a pinch of salt. Once boiling, reduce the heat to its lowest setting, cover, and cook for about eight minutes. Remove from the heat and let it sit, covered, for another 10 minutes.
The cucumber sauce involves blending a peeled and deseeded large cucumber with 100g of crème fraîche, a generous pinch of flaky salt, and a garlic clove until smooth. Keep this sauce cold in the refrigerator with an ice cube. Meanwhile, boil a saucepan of water and cook the eggs for seven minutes, then cool them under cold running water and peel carefully. Drain the pickled cucumbers and mix with olive oil, dill, and dried mint.
Assembling the dish involves dividing the warm rice between two bowls, topping with pieces of soft butter to melt, and spooning the chilled cucumber sauce around the rice. Add the pickled cucumbers, then halve the peeled eggs and place them on top. Finish with sliced spring onions and season the eggs with salt and freshly ground black pepper. Serve immediately to enjoy the delightful contrast of warm rice and eggs against the chilled cucumber sauce and crisp pickles, resulting in a light, flavorful, and satisfying meal without the need for complex cooking techniques.