Tamago Kake Gohan Recipe for Japanese Egg on Rice

5 from 1 vote

Tamago Kake Gohan Recipe for Japanese Egg on Rice

This tamago kake gohan recipe for Japanese egg on rice – or ‘TKG’ for the KFC generation – makes a classic Japanese breakfast for egg lovers. This deliciously-simple breakfast egg dish of raw egg stirred into piping-hot steamed Japanese rice can be customised, served simply with soy sauce and sesame oil, or sprinkled with spring onions, sesame seeds, furikake, bonito flakes, or roasted seaweed.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch

Cuisine: Japanese

Servings:

Calories: 927kcal

Author: Lara Dunston

Equipment

Ingredients

2 cups Japanese white rice
4 pasteurised eggs
2 tsp Japanese soy sauce
2 tsp sesame oil
2 tsp mirin
6 spring onions green part only, finely sliced
2 tbsp roasted seaweed finely sliced
1 tbsp sesame seeds or furikake
1 tbsp bonito flakes
1 tsp shichimi togarashi Japanese 7 spice blend

Metric - US Customary

Instructions

Use a rice cooker to steam 2 cups of Japanese white rice; when done, fluff up the rice with a fork and leave it in your rice cooker (turned on) until ready to serve, so the rice remains piping hot.
In a mixing jug, whisk two pasteurised eggs, Japanese soy sauce, sesame oil and mirin until thoroughly combined.
Working quickly, scoop the hot Japanese rice out of the cooker and into two bowls, pour the egg mixture over the rice to distribute evenly between the two bowls, use a fork to thoroughly stir the egg mixture into the rice, and create a shallow well at the centre of each bowl for an egg yolk.
Crack open the other two pasteurised eggs, one at a time, separating the yolk from the white, then use a large spoon to transfer a yolk to each bowl, carefully placing the yolks into the shallow wells you created at the centre of each bowl.
Sprinkle onto each bowl some finely sliced spring onions, finely sliced roasted seaweed, sesame seeds or furikake, bonito flakes, and shichimi togarashi, the Japanese spice blend, and serve immediately.

Nutrition