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.
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 strips toasted nori (dried seaweed) strips or crumbled nori, crumbled
Instructions
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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.
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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.
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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.
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4
Top with 1 thinly sliced scallion (green onion) and 2 strips crumbled toasted nori (dried seaweed) strips or crumbled nori. Taste and add a few more drops of soy sauce if needed. Serve immediately.