Japanese Tamago Kake Gohan

Name: Japanese Tamago Kake Gohan
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1 1/2 cup freshly cooked Japanese short-grain white rice (still hot); 2 large fresh pasteurized eggs; 1 tbsp soy sauce (preferably Japanese tamari or shoyu); 1/2 tsp toasted sesame oil; 1 scallion (green onion), thinly sliced; 2 toasted nori (dried seaweed) strips or crumbled nori, crumbled

5 minEasyServes 1290 cal/serving

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Ingredients

1 1/2 cup freshly cooked Japanese short-grain white rice (still hot)
2 large fresh pasteurized eggs
1 tbsp soy sauce (preferably Japanese tamari or shoyu)
1/2 tsp toasted sesame oil
1 scallion (green onion), thinly sliced
2 toasted nori (dried seaweed) strips or crumbled nori, crumbled

Instructions

1

Use the freshest pasteurized 2 large fresh pasteurized eggs. Crack into a small bowl, add 1 tbsp soy sauce (preferably Japanese tamari or shoyu) and 1/2 tsp toasted sesame oil, and beat with chopsticks or a fork until combined and slightly frothy.
2

Scoop the hot 1 1/2 cup freshly cooked Japanese short-grain white rice (still hot) into a bowl - the rice must be steaming hot to gently cook the egg as it is poured over.
3

Pour the egg mixture over the center of the rice. Using chopsticks or a spoon, gently fold the egg into the rice, mixing from the center outward until the rice takes on a creamy, glossy coating.
4

Top with 1 thinly sliced scallion (green onion) and 2 crumbled toasted nori (dried seaweed) strips or crumbled nori. Taste and add a few more drops of soy sauce if needed. Serve immediately.

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Questions

What is Japanese Tamago Kake Gohan?

Japan's iconic raw-egg-on-rice breakfast: a fresh raw egg beaten with soy sauce and a touch of sesame oil poured over steaming hot white rice, creating a silky, savory coating. Use the freshest pasteurized eggs available for safety. This reference files it under Japanese breakfast: made without cooking, rated easy and about 5 minutes start to finish.

Why fold instead of stir in Japanese Tamago Kake Gohan?

Step 3 reads: "Using chopsticks or a spoon, gently fold the egg into the rice, mixing from the center outward until the rice takes on a creamy, glossy coating." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

What can I use instead of toasted sesame oil in Japanese Tamago Kake Gohan?

The entry for Japanese Tamago Kake Gohan calls for 1/2 tsp toasted sesame oil. In its place: There is no neutral substitute for the toasted flavor. Warm a spoonful of sesame seeds in a neutral oil, or leave it out and finish with toasted seeds.

How much protein is in Japanese Tamago Kake Gohan?

One serving (the recipe makes 1) has 10 g of protein in about 290 calories, alongside 48 g carbohydrate and 6 g fat, plus 1 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein breakfast collection.

How do I store and reheat Japanese Tamago Kake Gohan?

Refrigerate what is left of Japanese Tamago Kake Gohan within two hours and eat it within three days. It is served cold; there is nothing to reheat. The grain firms up as it chills; add a spoonful of water before reheating.

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