Tamago Kake Gohan Recipe – Japanese Special
This Tamago Kake Gohan recipe highlights one of Japan’s most iconic comfort foods, combining hot steamed rice with a raw egg and a drizzle of soy sauce. The heat of the rice transforms the egg into a creamy, glossy coating that delivers deep umami flavor in every bite. Often enjoyed as a quick breakfast at home, this minimalist dish is celebrated for its simplicity, nourishing quality, and endless topping variations.
- Prep Time5 min
- Cook Time5 min
- Total Time10 min
Tamago Kake Gohan Ingredients:
- 1 cup freshly steamed Japanese short-grain rice (hot)
- 1 raw egg (very fresh, preferably pasteurized)
- 1–2 tsp soy sauce (to taste)
Optional Toppings:
- Furikake (rice seasoning)
- Chopped scallions
- Toasted sesame seeds
- Nori (seaweed strips)
- Butter or dashi for extra richness
- Tsukemono (pickles) or natto (fermented soybeans)
Prepare the Rice:
Cook or reheat steamed rice until hot and fluffy.
Place the hot rice in a serving bowl.
Add the Egg:
Crack a very fresh raw egg into a small bowl.
Lightly beat the egg with chopsticks or a fork (some prefer adding soy sauce here).
Mix & Serve:
Pour the beaten egg over the hot rice.
Drizzle soy sauce over it to taste.
Stir vigorously until the rice becomes creamy and glossy.
Add desired toppings and enjoy immediately.
Recipe Notes :
Egg Quality Matters: Use the freshest or pasteurized eggs for safety and authentic texture.
Texture Variation: Mix yolk only for richness, or beat whole egg for a lighter result.
Flavor Boost: Try toppings such as furikake, scallions, toasted sesame, or nori strips.
Creative Twist: Add butter, dashi, or bonito flakes for extra umami depth.
Cultural Note: Traditionally a homemade Japanese breakfast rather than a restaurant dish.
