Doctor up your leftover rice and you're guaranteed to feel like a million bucks
¼ cup white soy sauce or 3 tablespoons regular soy sauce, plus more for brushing½ cup green tea, such as hojicha, genmaicha, or unroPickled ginger, furikake seasoning or toasted sesame seeds, and shredded toasted nori Scoop ½ cup rice onto a clean surface. Dampen your hands in a small bowl of salted water . Firmly compress rice into a tight ball, then press down on surface to gently flatten to a 2½–3" round. Repeat with remaining rice to form 4 rice cakes.
Meanwhile, pour water into a large saucepan to a depth of 2". Bring to a boil, then reduce heat so water is at a gentle simmer. Crack an egg into a small bowl, then gently slide egg into simmering water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next . Poach, shaping with a slotted spoon if needed, until whites are set but yolks are still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels as they are done.
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