Ingredients

• 3 small Persian cucumbers, very thinly sliced
• Kosher salt
• 2 Tbsp. unseasoned rice vinegar
• 1 tsp. honey
• 1 Tbsp. ghee or unsalted butter
• 4 large eggs
• 2 tsp. mirin (optional)
• 1 tsp. finely grated peeled ginger
• 1 tsp. white or regular soy sauce
• Steamed white rice, toasted sesame seeds, and sliced scallions (for serving)

Directions

• 1. Place cucumbers in a small bowl. Add several pinches of salt. Massage cucumbers with your hands, gently at first, then squeezing more firmly as they expel excess water and become more pliable. Pour off any liquid they release.
• 2. Stir vinegar and honey in another small bowl until honey is dissolved. Add to cucumbers and toss to coat. Season with salt if needed.
• 3. Melt ghee in a small skillet (preferably nonstick) over medium-low heat. Whisk eggs, mirin (if using), ginger, and soy sauce in a medium bowl until eggs are completely smooth and no visible bits of whites remain. Add to skillet and cook, stirring with a rubber spatula, until large wavy curds form and no wet egg remains, about 2 minutes. Taste and season with salt.
• 4. Serve eggs on top of rice. Top with pickled cucumbers, sesame seeds, and scallions.
• 5. Do Ahead: Cucumbers can be pickled 3 days ahead. Cover and chill.

Photos