Tamago gohan with bacon and chives Recipe
Tamago gohan is a breakfast that in Japan is associated with home and busy mornings – warm rice, an egg and a few toppings. In this version we add fried bacon and chives, so the whole thing feels like a cross between scrambled eggs with rice and classic “bacon from the pan”. It’s a filling start to the day that can easily stand in for a simple lunch.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
2
Ingredients
- short‑grain rice - 160 g
- water - 200 ml
- egg - 2 pcs
- smoked bacon - 60 g
- chives - 2 tbsp
- soy sauce - 2 tsp
- vegetable oil - 1 tsp
- butter - 10 g
- salt - 1 pinch
- pepper - 1 pinch
Main Ingredient:
rice
Preparation
- Rinse the rice 3–4 times in cold water until the water is less cloudy, drain in a sieve and leave for 10 minutes.
- Transfer the rice to a pot, add the water, cover and bring to a boil over medium heat. When it starts bubbling vigorously, reduce the heat to low and cook for 10 minutes without lifting the lid.
- After 10 minutes turn off the heat and leave the rice covered for another 10 minutes to finish steaming. At the end you can stir in a piece of butter for a creamier taste.
- While the rice is cooking, fry the bacon in a dry pan (or with a little oil if the bacon is lean) over medium heat for 4–6 minutes, until the fat is rendered and the pieces are golden and crispy. Set aside on a small plate.
- Crack the eggs into a small bowl, add the soy sauce and a pinch of salt and pepper, and lightly beat with a fork, but don’t whip into a foam.
- Divide the hot rice between two bowls. Pour one egg with soy sauce over the top of each bowl.
- Immediately, while the rice is still very hot, mix the egg into the rice in the bowl with a spoon until the egg thickens slightly and coats each grain, forming a creamy layer.
- Sprinkle the rice with the crispy bacon and chives. Serve right away while the dish is hot.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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