tamago kake gohan

Tamago gohan—rice mixed with a raw egg—is Japanese comfort food at its simplest. Start with a bowl of hot rice, then break an egg into it. Season it with a little soy sauce, salt, and Aji-no-moto, a Japanese brand of pure powdered MSG. Whip it up with a pair of chopsticks until the egg turns pale yellow and foamy and holds the rice in a light, frothy suspension, somewhere between a custard and a meringue.

Tamago Kake Gohan (Japanese-Style Rice With Egg) Recipe

rice

egg egg

Soy sauce

Kosher salt

MSG powder,

Mirin (optional)

Hondashi (optional; see note)

Furikake (optional; see note)

nori (optional)

Place rice in a bowl and make a shallow indentation in the center. Break the whole egg into the center. Season with 1/2 teaspoon soy sauce, a pinch of salt, a pinch of MSG, 1/2 teaspoon mirin (if using), and a pinch of Hondashi (if using). Stir vigorously with chopsticks to incorporate egg; it should become pale yellow, frothy, and fluffy in texture. Taste and adjust seasonings as necessary. Sprinkle with furikake and nori (if using), make a small indentation in the top, and add the other egg yolk (if using). Serve immediately.

This Japanese-inspired rice bowl is the perfect healthy breakfast or dinner! Piping hot brown rice cooks an egg, making a creamy, risotto-like texture.

Tamago Kake Gohan

Extra-virgin olive oil (for drizzling)

brown rice

eggs

tamari

scallions (finely chopped)

sesame seeds (for sprinkling)

nori

Japanese pickles ginger

micro greens

rice vinegar vinegar

avocado slices

broccoli

Scoop the cooked brown rice among two bowls. While the rice is piping hot, add 1 egg per bowl along with splashes of tamari, and stir vigorously so that the egg gently cooks as it coats the rice, making the rice a creamy consistency.

Top each bowl with scallions, sesame seeds, and desired additional toppings. Serve with tamari on the side, for seasoning.

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Tamago Kake Gohan (Japanese-Style R...

Tamago Kake Gohan

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