I didn’t realize it that I had made it so many times before. In hot pot or when I was making noodle soup and didn’t have other protein on hand.

Today, I opened my Harumi’s Japanese Cooking book. It opened to Japanese Risotto.

Because of a sudden social anxiety attack on Monday (I went to Pak Wan and ordered two nann and chicken tikka masala…and in a sudden desire to get it over with, I nodded my head to any question he had including do you want rice? 2?), I had a lot of leftover basamti rice. On the web, I read fears that rice that was reheated would have tons of bacteria…and even though I didn’t believe such things. I didn’t want to let the rice sit in my fridge untouched for a week. I needed to make something. Rice pudding? Something…

And this recipe! It was so simple. I did use Indian basamati rice and used chicken stock (no dashi stock unfortunately) with random greens (green leaf and cilantro rather than Japanese parsley) flavored with Penzey’s mix of spices and soy sauce.

But the EGG! For almost a year, I heard about the slow-cooked egg at Coi. Only recently was my curiosity mounting that I looked up what “slow-cooked” meant. It was slow. Immersing an egg in some flask for the better part of an egg over low heat. Just like a slow cooker!

But for this hot spring egg which originated from cooking in hot springs in Japan…it was taking boiling water and pouring it over a raw egg for at least 10 minutes. So simple!

I typically like sunny-side up eggs for the purposes of separating the yolk and whites. I wonder what a restaurant would say if I requested a slow-cooked egg. Sorry, we only offer scrambled, over easy and sunny-side up.

Tomorrow, I think I shall bring an egg to work since we have ample boiling water. Now I just wonder…how will I be able to transport an egg without breaking it?