- Food: Tamago Kake Gohan
- Writer: Lizzie Green
- Content-Type: Food Blog
This nutritious Japanese rice bowl makes a great breakfast or dinner. Brown rice that is sizzling hot cooks an egg, creating a creamy, risotto-like consistency.
During our trips to Japan, Jack and I consumed Tamago Kake Gohan (or Tamago Gohan, for short). Its name, which means “egg rice,” accurately describes what it is: a raw egg blended with sizzling hot rice. Do not be alarmed; the egg will cook as you stir it into the heated rice.
The end product is the creamiest, tastiest bowl of rice you’ve ever had—Japanese comfort food at its finest. It’s similar to risotto but requires less stirring. Topping Tamago Kake Gohan with furikake and Japanese pickles is customary.
However, I naturally added a variety of vegetable toppings to mine that you can easily get without visiting a specialty market.
Oh, and Jack and I both like Tamago Gohan as much for dinner as we do for breakfast in Japan. Let’s succeed!
Tamago Kake Gohan Recipe
- Prepare the rice first. For this dish, short-grain white or brown rice will work as long as it’s just been finished cooking and is still hot from the burner (or out of the rice cooker).
- When the rice is done, divide it among bowls and top each with an egg.
- Using chopsticks, stir the rice and egg rapidly until the egg is completely integrated and the mixture turns a light yellow color. The rice will be smooth and risotto-like in texture.
- Add a small amount of tamari for flavor.
Gohan Tamago Kake Toppings
Your rice bowl can be garnished however you desire! Scallions, sesame seeds, and nori or furikake are good places to start. I then use this fundamental formula:
- Unusual for this category, but I enjoy including extra vegetables in my bowl, especially if I’m eating them for supper. Broccoli that has been roasted or a few microgreens work well here.
- Pickle: Since pickled ginger is the most accessible Japanese pickle at the market, I most frequently use it.
- I give my bowl some richness by adding sliced avocado and Jack gets a second egg yolk.
- I prefer to add a little bit of rice vinegar (or ume vinegar), but that’s not required.
That’s all, then! Extra tamari or soy sauce should be served on the side.
Tamago Kake Gohan
|10 minutes to prepare
forty minutes to cook
Duration: 50 minutes
The ideal healthy breakfast or dinner is this bowl of rice with a Japanese influence! Brown rice that is sizzling hot cooks an egg, creating a creamy, risotto-like consistency.
- Extra-virgin olive oil, for drizzling
- 2 to 3 cups of very hot cooked brown rice
- 2 eggs
- splashes of tamari
- 1 scallion, finely chopped
- sesame seeds, for sprinkling
- extra egg yolks
- thinly sliced nori
- Japanese pickles or pickled ginger
- micro greens
- splash of rice vinegar or umeboshi vinegar
- avocado slices
- roasted broccoli
- Two bowls should be filled with cooked brown rice. One egg and a few drops of tamari should be added to each bowl of steaming rice while it is still hot. Stirring quickly will cause the egg to gradually cook as it coats the rice, giving it a creamy texture.
- Add onions, sesame seeds, and any other desired toppings to each bowl. Tamari should be served separately for seasoning.