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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.

5 minEasyServes 1290 cal/serving

JapaneseBreakfastNo-CookHigh ProteinDairy-FreeNut-FreePork-FreeNightshade-FreeCorn-Free

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. 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. 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. 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. 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.

Questions

How long does Japanese Tamago Kake Gohan keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Japanese Tamago Kake Gohan?

Yes. As written it serves 1. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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