Tamago Kake Gohan (Egg on Rice)
Steaming rice whipped with a fresh egg and soy sauce into a rich, golden, silky bowl. Japan’s beloved two-minute breakfast.
Ingredients
- 200 g freshly cooked, hot Japanese short-grain rice
- 1 very fresh egg that is safe to eat raw (pasteurised if possible)
- 1½ tsp good soy sauce, to taste
- 1 Spring onion, finely sliced (optional)
- ¼ sheet Nori, torn or cut into strips (optional)
- ½ tsp Sesame seeds (optional)
- 1 pinch Bonito flakes (optional)
Method
- Scoop the hot rice into a bowl and make a small hollow in the middle with your spoon.
- Crack the egg into the hollow. For a fluffier result, put just the white in first and whip it into the rice with chopsticks until frothy, then add the yolk on top.
- Drizzle over the soy sauce and stir everything together briskly with chopsticks until the rice is coated in a glossy, pale-golden sauce.
- Top with spring onion, nori, sesame seeds or bonito flakes and eat straight away while it is warm.
Tips
- Raw egg carries a risk of salmonella: use pasteurised eggs or eggs sold as safe to eat raw, and avoid it for pregnancy, babies, young children, older people and anyone with weak immunity.
- Bonito flakes are not vegetarian. A spoonful of natto or furikake makes a great topping too.
Sources
Written in our own words after cross-checking these recipes:
Open Tamago Kake Gohan (Egg on Rice) in Nouns Cooking