Tamago Kake Gohan (Japanese Egg Over Rice)
Tamago Kake Gohan is a classic Japanese comfort bowl of raw egg whipped into hot rice with soy sauce. An easy, customizable 5-minute breakfast packed with umami.
Ingredients
- 1 cup hot cooked white rice about 12 ounces / 340g, preferably Japanese short-grain
- 1 egg pasteurized (plus 1 optional egg yolk)
- ½ teaspoon soy sauce plus more to taste
- ½ teaspoon mirin optional
- 1 pinch kosher salt plus more to taste
- Thinly sliced or torn nori to taste (optional)
- Furikake to taste (optional)
- 1 pinch MSG powder such as Aji-no-moto or Accent (optional)
- 1 pinch Hondashi optional
Instructions
- Scoop the piping-hot cooked rice into a deep serving bowl and make a small well in the center. Crack the egg into the well, then add the soy sauce, mirin, salt, and any optional Hondashi or MSG powder. Alternatively, whisk the egg and seasonings together in a separate bowl first, then pour the mixture over the rice. Using chopsticks or a fork, whip vigorously until the mixture turns pale yellow, creamy, and slightly frothy. Taste and adjust the seasonings as desired. If using, top with the extra raw egg yolk for a richer finish. Sprinkle with nori, furikake, scallions, or bonito flakes to taste, and eat immediately while hot.
Notes
Use the freshest, highest-quality pasteurized eggs you can find, since the egg is eaten raw — always check raw-egg safety guidance for your country. If you prefer not to eat raw egg, substitute an onsen tamago or briefly warm a beaten egg before mixing. Piping-hot, freshly cooked rice is essential for the creamy texture; Japanese short-grain rice works best. Season gradually and taste as you go. Tamago Kake Gohan is meant to be eaten right away and should not be saved as leftovers.