Tamago Kake Gohan (TKG)
A raw egg cracked directly onto steaming hot rice and stirred into a silky, custardy emulsion — Japan's beloved breakfast and late-night comfort food, elevated by a few drops of soy and the heat of the rice alone doing all the cooking.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Crack the egg and separate the yolk from the white into two small bowls. Beat the white alone with chopsticks for 30 seconds until it forms a loose, slightly frothy foam — this is the secret TKG technique. The beaten white will coat the rice grains individually, giving the final dish an airy, creamy texture rather than a slimy one. The yolk is added last, raw, as a finish.
Mound the very hot rice into a bowl. Immediately pour the beaten egg white over the rice and stir rapidly with chopsticks in small circles for 20–30 seconds — the heat of the rice gently sets the white into a silky coating on every grain. Add soy sauce and stir to distribute. The rice should look glossy and uniform, not wet.
Make a small well in the center of the rice and nestle the raw yolk into it. Scatter green onion over the top. Serve immediately — the yolk is left whole for the eater to break at the table, releasing a rich, uncooked stream through the already-seasoned rice. Eat within 2 minutes; the carryover heat will continue to set the yolk if left too long.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.