Japanese Tamago Kake Gohan Egg Rice

Tamago kake gohan, literally egg over rice, is a beloved Japanese breakfast built on simplicity and heat. A very fresh egg is stirred vigorously into steaming short-grain rice until silky, then finished with soy and sesame.

Serves 2 · 5 min prep · 5 min cook

Estimate for one serving

• 320 cal
• 14g protein
• 52g carbs
• 6g fat
• 3g fiber

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Ingredients

• 2 cups hot freshly cooked short-grain rice
• 2 very fresh large eggs
• 2 tsp soy sauce
• 1 tsp mirin
• 1 tsp toasted sesame seeds
• 1, thinly sliced green onion
• 1, torn nori sheets
• 1 tsp optional furikake

Instructions

1. 1Scoop steaming-hot freshly cooked short-grain rice into two deep bowls so the heat will gently cook the egg.
2. 2Crack one very fresh egg into a small bowl and lightly beat just until the yolk and white are combined but still streaky.
3. 3Pour the beaten egg over one bowl of hot rice and immediately begin stirring vigorously with chopsticks or a spoon.
4. 4Continue stirring until the egg turns pale yellow, creamy, and slightly thickened from the residual heat of the rice, about 30 to 45 seconds.
5. 5Drizzle soy sauce and mirin over the mixture and fold gently to distribute the seasoning evenly.
6. 6Repeat the same process with the second bowl of rice and remaining egg.
7. 7Sprinkle toasted sesame seeds and thinly sliced green onion over each bowl.
8. 8Tear nori into strips and scatter on top along with optional furikake for extra savoriness.
9. 9Taste and add a tiny extra splash of soy if desired.
10. 10Serve immediately while the rice is still hot and the egg is silky.