Nordic “Soy” Rice Bowl

Recipe by Nurperi Yigit
nordic soy sauce
Nordic “Soy” Rice Bowl
Serves 2

A bowl of rice is the quintessential noma breakfast. That’s how almost everybody here starts the day, topping their serving with anything and everything they love. Soy sauce is a must. In this recipe, we make things a bit special with a Japanese-style dressing powered by the bright, rounded notes of our Nordic “Soy” Sauce.

Nordic "Soy" Sauce
Nordic "Soy" Sauce
Ingredients

To achieve perfect soft-boiled eggs, place them in boiling water for 6 minutes, then shock in ice water to halt cooking.

1 tablespoon Mirin 
1 tablespoon rice wine vinegar  
½ teaspoon grated ginger  
½  red chili, finely diced  
4 tablespoon Nordic “Soy” Sauce 
300 g cooked sushi rice 
½ bunch spring onion 
2 soft boiled eggs, peeled (see headnote)

Optional toppings:  

Furikake 
Toasted sesame seeds 
Salsa macha or chili oil  
Pickled cucumbers

Method

In a small mixing bowl, combine the Mirin, rice wine vinegar, ginger, chili, and Nordic “Soy" Sauce. Stir well until blended.  

Place the cooked rice into your chosen bowl. Top with the soft-boiled eggs, then generously spoon the dressing over the rice. Add your preferred toppings. 

In the making

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