Tamagodon – rice with egg and onion Recipe
Tamagodon is a bowl of hot rice topped with gently set egg and onion, seasoned with soy sauce and a light broth. In Japan it’s a typical home-style lunch or dinner, made when you need to quickly feed the family with something simple and filling. The flavors are a bit like mild scrambled eggs with onion, but served in a completely different, more “bowl-style” way.
This is one of the simplest Japanese rice bowls, based on pantry staples yet full of umami. Soft onions, silky egg and hot rice come together in a comforting, homely dish that’s ready in just a few minutes.
Chef's tips
Use good-quality Japanese rice if possible – it will be slightly sticky and hold its shape in the bowl. Don’t overcook the eggs: they should stay soft and a bit creamy inside, which makes them blend beautifully with the rice. Taste the sauce before adding it to the pan and adjust the balance of soy sauce and sugar to your liking.
How to serve
Serve tamagodon very hot, straight from the pan onto freshly cooked rice. Add pickles on the side, such as pickled cucumber or daikon, and a cup of green tea. For a more complete meal, pair it with miso soup and a small salad of shredded cabbage or lettuce.
Ingredients
- rice - 160 g
- water - 200 ml
- egg - 3 piece
- onion - 1 piece
- broth - 120 ml
- soy sauce - 2 tablespoons
- mirin - 1 tablespoon
- sugar - 1 teaspoon
- spring onion - 1 piece
- oil - 1 teaspoon
Preparation
- Rinse the rice in cold water several times until the water is less cloudy. Transfer to a pot, pour in the measured water, cover and bring to a boil over medium heat.
- When the water starts bubbling vigorously, reduce the heat to low and cook for 10 minutes without lifting the lid. Then turn off the heat and leave the rice covered for another 10 minutes.
- Peel the onion and slice it into thin half-moons. Finely chop the spring onion, keeping the white and green parts separate.
- In a small bowl, mix the broth, soy sauce, mirin and sugar until the sugar dissolves.
- Heat the oil in a pan or small saucepan over medium heat. Add the onion and the white part of the spring onion and fry for 3–5 minutes, stirring, until they soften and become slightly translucent but not browned.
- Pour the prepared broth sauce into the pan, bring to a boil, then simmer over low heat for 2–3 minutes so the onion absorbs the flavor.
- Crack the eggs into a bowl and lightly beat with a fork – they don’t need to be completely uniform, streaks of egg white can remain.
- Reduce the heat under the pan to low. Pour the eggs over the onion, spreading them evenly. Cover the pan with a lid and cook for 2–3 minutes, until the eggs are set on top but still slightly moist in the center.
- Meanwhile, divide the hot rice between two bowls, gently pressing it with a spoon so the surface is even.
- When the eggs are ready, gently divide them into two portions and place on top of the rice, along with the sauce and onions.
- Sprinkle with the green part of the spring onion and serve immediately while the dish is hot.
Storage
No storage information available for this dish.
Tamagodon is a great introduction to Japanese home cooking: you don’t need many ingredients or special skills, and the result is deeply comforting. It’s my go-to dish when I want something warm and satisfying but don’t feel like spending much time in the kitchen.
