Hot Rice with Raw Egg — Tamago Kake Gohan
A Japanese breakfast staple, hot steamed rice topped with a raw egg, soy sauce, and sesame oil, stirred together at the table into a silky, comforting bowl.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely slice 2 spring onion stalks. Cut 2 small nori sheets into thin strips. Measure 2 tsp soy sauce, 1 tsp sesame oil, 2 tsp toasted sesame seeds, and 1 pinch white pepper into separate small bowls.
Build
Scoop 200g freshly cooked, very hot Japanese short-grain rice into each of 2 bowls immediately—the heat is essential to partially cook the egg. Crack 1 large, very fresh egg directly over the centre of the rice in each bowl.
Finish
Divide measured soy sauce and sesame oil between the two bowls (1 tsp soy sauce and 0.5 tsp sesame oil per bowl). Stir each bowl vigorously with chopsticks for 30–45 seconds over medium heat until the egg is fully incorporated, the mixture turns pale, creamy, and slightly fluffy.
Plate
Top each bowl of stirred rice with spring onion slices, toasted sesame seeds, nori strips, and a pinch of white pepper. Serve immediately while hot and creamy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.