House of Happiness was really daring to incorporate modern cooking methods into the traditional claypot rice, and one of their popular dishes was this very eggy claypot rice. Priced at S$11.00 for an individual serving, the claypot rice was topped with a runny Onsen egg, Ikura and Tobiko (the black ones are just flying fish roe in squid ink).

I wished that the staff could bring one pot of Ikura (salmon roe) and scoop them to the rice, like what we would see for Ikura Don, but this portion was still considered pleasing for me. And I thought that stirring the rice before serving would be a challenge because of the softness of the roe, but somehow it turned out fine after the mix. Added bonus for having a small bowl of Dashi-based soup to complement this dish (so Japanese)!

The rice used were rinsed after par-boiling to remove excessive starch from the rice. I was intrigued with how the cooked rice had more volume in every grain, which was less common in the better claypot rice that I had ever tried. On the other hand, because this item had no meat, I would need to get another meat dish to really make the diet more complete.

#BurppleEatup