Tamago Kake Gohan

Tamago Kake Gohan

Warm rice swirled with raw egg and soy sauce makes a silky, fast Japanese breakfast.

Total 3 min Makes 1 serving Calories 280/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Soy, Sesame, Wheat

This classic Japanese comfort food pairs freshly steamed rice with a raw egg beaten until frothy, finished with a splash of soy sauce. The hot rice gently warms the egg, creating a creamy, custardy coating around every grain. It's a quick breakfast or late-night meal that depends entirely on using the freshest egg and best rice you can find.

Ingredients

  • 1 cups cooked short-grain white rice, hot
  • 1 egg, very fresh
  • 1 teaspoons soy sauce
  • 1/2 teaspoons soy sauce, extra for drizzling
  • 1 scallion, thinly sliced, for garnish (optional)
  • 1/4 teaspoons toasted sesame seeds, for garnish (optional)

Method

  1. Scoop the hot cooked rice into a serving bowl.

  2. Crack the egg into a small bowl and beat with chopsticks or a fork until frothy and well combined.

  3. Pour the beaten egg over the hot rice.

  4. Add 1 teaspoon soy sauce and mix thoroughly with chopsticks until the rice is evenly coated and creamy, about 30 seconds.

  5. Drizzle with the remaining soy sauce to taste and top with scallion and sesame seeds if using. Serve immediately.

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    Tamago Kake Gohan

    This classic Japanese comfort food pairs freshly steamed rice with a raw egg beaten until frothy, finished with a splash of soy sauce. The hot rice gently warms the egg, creating a creamy, custardy coating around every grain. It's a quick breakfast or late-night meal that depends entirely on using the freshest egg and best rice you can find.

    3 min 1 serving 280 cal

    Ingredients

    • 1 cups cooked short-grain white rice, hot
    • 1 egg, very fresh
    • 1 teaspoons soy sauce
    • 1/2 teaspoons soy sauce, extra for drizzling
    • 1 scallion, thinly sliced, for garnish (optional)
    • 1/4 teaspoons toasted sesame seeds, for garnish (optional)

    Method

    1. 1

      Scoop the hot cooked rice into a serving bowl.

    2. 2

      Crack the egg into a small bowl and beat with chopsticks or a fork until frothy and well combined.

    3. 3

      Pour the beaten egg over the hot rice.

    4. 4

      Add 1 teaspoon soy sauce and mix thoroughly with chopsticks until the rice is evenly coated and creamy, about 30 seconds.

    5. 5

      Drizzle with the remaining soy sauce to taste and top with scallion and sesame seeds if using. Serve immediately.