Tamago Kake Gohan (卵かけご飯) literally means "egg over rice" and it may look strange to a western audience, but it is actually very popular in Japan for breakfast. The raw egg gets mixed into the steaming hot rice, emulsifying the egg into a rich creamy sauce that is amazing with the hot rice.
The best thing about tamago kake gohan (or TKG for short) is that there are limitless variations to employ. I think I could do a tamago kake gohan recipe every day this month and still just be getting started on all the tasty varieties. This classic version has shoyu and green onions, but feel free to try adding some furikake, wasabi, or even some canned tuna. Later next month I have a garlic and curry version to share with you!
|The egg white and shoyu will quickly soak in|
If you don't have parents with heirloom breed chickens in their backyard whose husbandry you trust, there are pasteurized eggs available. However, if the idea of raw egg still makes you queasy, consider how many times you have eaten raw cookie dough without a second thought to the origin of the eggs, or the last time you ordered sunny-side up at your local greasy spoon. Some people find that starting with just the yolk is a little less intimidating, however if you try it that way and like it, I urge you to try it with the whole egg because the white of the egg really helps make the sauce creamy.
|After mixing: delicious creamy egg sauce!|
Tamago Kake Gohan (卵かけご飯)
1/2- 1 cup of rice
1 tbs shoyu
1 tbs chopped green onions (doesn't matter green or white part)
1 raw egg
Place the rice in a bowl and make a small impression for your egg. Crack your egg into the well you made in the rice, and pour the shoyu over the top. Sprinkle the green onion over the top. To eat: break the yolk and mix well with your chopsticks before eating.
Alternatively, you can mix the shoyu and egg in a small bowl and beat well before pouring over the egg. I personally hate washing dishes, so I usually never use this method because it uses an extra bowl, unless I'm feeling sleepy and clumsy and don't want to risk getting eggshell in my rice.