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.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
2
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
Main Ingredient:
egg
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
In fridge:
1 days
Freezing:
No
Najlepiej smakuje świeżo po przygotowaniu. Jeśli zostanie, przechowuj w lodówce w szczelnym pojemniku i podgrzej delikatnie na patelni lub w mikrofalówce, dolewając łyżkę wody, aby ryż nie był suchy.
Recipe submitted by
Marek, Site owner
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Updated:
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