Tamago Kake Gohan - Japanese Rice with Egg

5 from 1 vote

Tamago Kake Gohan - Japanese Rice with Egg

Tamago Kake Gohan is a Japanese-style rice dish in a bowl with piping hot rice and an egg. The raw egg is beaten into the steaming white rice till the granules turn pale yellow and get puffy. Season the rice bowl and garnish with roasted sesame seeds and nori flakes. This is simply the best and easiest way to make comfort food in a bowl. This was inspired by the Tamago Gohan recipe of J. Kenji Lopez-Alt on Serious Eats. This recipe makes one serving.

Cook Time7

Total Time7

Course: Brunch, Dinner, Lunch, Main Course, Side Dish

Cuisine: American, Asian, Filipino, Japanese

Keyword: Japanese Rice Egg Tamago Kake Gohan

Servings: person

Calories: 24kcal

Author: Asian in America - Elizabeth Ann Quirino

Ingredients

1 to 1 1/2 cups piping-hot cooked white rice
1 to 2 whole eggs
2 teaspoons soy sauce
1 teaspoon mirin (Japanese sweet rice wine)
1 teaspoon salt
1/2 teaspoon sesame seeds for garnish roasted
1/2 teaspoon nori flakes for garnish, from Asian markets
1 stalk scallions chopped, for garnish

Instructions

Place cooked rice in a bowl. Rice should be piping hot, with the steam coming from the bowl. Either cook rice in a rice cooker or else microwave leftover rice for a minute and a half.
Add the eggs over the steaming hot rice. Using chopsticks or a fork, beat the eggs in the bowl within the rice. The raw egg will cook in the warm rice. The granules will turn a pale yellow and will be slightly fluffy.
Season the rice-egg mixture with soy sauce, mirin and salt. Mix well.
Garnish with roasted sesame seeds, nori flakes and scallions. Serve the rice bowl while still very warm.
Photography credits: Thanks to Tim Quirino for his photos of the Tamago Kake Gohan and the Kiyomizu-dera Temple in Kyoto, Japan.

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Nutrition