Tamago Kake Gohan Breakfast Rice
Japan's beloved raw-egg-over-rice breakfast: a hot bowl of short-grain rice crowned with a fresh egg, soy sauce, and sesame for a silky, umami-rich morning meal ready in minutes.
Ingredients
- 2 cups freshly cooked Japanese short-grain rice (hot)
- 2 fresh large egg (pasteurized if preferred)
- 2 tsp soy sauce
- 1/2 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
- 2 green onion, thinly sliced
- 1 sheet toasted nori (dried seaweed sheet), torn into strips
Instructions
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1
Divide 2 cups freshly cooked Japanese short-grain rice (hot) between two bowls. The rice must be very hot — this is what gently warms the egg.
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2
Make a small well in the center of each bowl. Crack one 2 fresh large egg (pasteurized if preferred) directly into each well.
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3
Drizzle 2 tsp soy sauce and 1/2 tsp toasted sesame oil over each bowl.
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4
Using chopsticks or a fork, stir the egg vigorously into the hot rice — the heat of the rice will partially cook the egg into a silky, creamy coating. Mix for about 30 seconds until the rice turns a golden yellow.
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5
Top with 1 tsp toasted sesame seeds, 2 thinly sliced green onion, and 1 sheet torn into strips toasted nori (dried seaweed sheet). Serve immediately.