Tamago kake gohan – rice with egg for breakfast Recipe
Tamago kake gohan is one of the most homely Japanese breakfasts: hot rice mixed with a raw egg and soy sauce. In Japan it’s treated like our oatmeal – quick, warm, and energizing at the start of the day. Once mixed, the egg coats every grain of rice and creates a creamy sauce without any cream added.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
2
Ingredients
- sushi rice or other short‑grain rice - 160 g
- water for cooking the rice - 200 ml
- egg fresh, from a trusted source - 2 piece
- soy sauce - 2 teaspoons
- chives chopped - 2 tablespoons
- butter optional, for a more European flavor - 10 g
- toasted sesame seeds optional - 1 tablespoon
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then leave it in a sieve for 5–10 minutes.
- Transfer the rice to a pot, pour in the measured 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 uncovering.
- Turn off the heat and leave the rice covered for another 10 minutes to finish steaming.
- Just before serving, crack the eggs into two small bowls, making sure there are no pieces of shell.
- Divide the hot rice between two bowls and use a spoon to make a slight indentation on top of each portion.
- Pour one egg into the center of each portion, add 1 teaspoon of soy sauce and, if you like, a small piece of butter.
- Immediately mix the rice and egg vigorously with chopsticks or a fork for about 30–40 seconds, until the egg thickens from the heat and coats the rice, creating a creamy texture.
- Sprinkle with chopped chives and sesame seeds and serve right away while the dish is still hot.
Storage
In fridge:
0 days
Freezing:
No
Danie z surowym jajkiem należy zjeść od razu po przygotowaniu. Nie przechowuj resztek ze względów bezpieczeństwa.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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