Niratama Donburi ニラ玉丼ぶり

I have a lot of low carb (I'm doing keto, so really low carb) recipes. Some of them you'll see and think, "That's not low carb!" I save them because they can be adapted to be low carb. Well, okay, and some of them just look plain amazing and I'd like to try it someday! I haven't posted any recipes of my own yet, so if you see any recipes that use first person pronouns, it's because I copied what the author written, so it's written from their POV. I've been using CMT since its early days and I think at some point, the dev changed it so that when you used the widget on a site, it includes a link to the site, which you'll find that at the top of the recipe. On some of my older saved recipes from before this change, you'll see that I credited the author and included links at the bottom of the page.

1 small bunch garlic chives (Chinese chives or Nira) (a penny-size bunch; 1½ oz, 43 g)

3 large eggs (50 g each w/o shell)

1 tsp sake

½ tsp soy sauce

¼ tsp Diamond Crystal kosher salt

freshly ground black pepper

½ Tbsp toasted sesame oil (for stir-frying the garlic chives)

2 Tbsp neutral oil (enough to make the egg fluff up when added to the hot oil; without enough oil, the egg may stick to the wok)

2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)

Crunchy Garlic Chili Oil (Taberu Rayu) (optional; for serving)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click [http://www.justonecookbook.com/ingredient-substitution-for-japanese-cooking/](here).

Note: Ingredients may have been altered from the original.

Directions at justonecookbook.com

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