Japanese Tamago Kake Gohan

Tamago kake gohan simply means egg over rice, a beloved everyday Japanese breakfast built on heat and trust in freshness. A raw egg is cracked onto steaming short-grain rice, then swirled with soy sauce until silky and lightly seasoned.

Serves 2 · 5 min prep

Estimate for one serving

• 380 cal
• 14g protein
• 58g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 2 cups hot cooked short-grain white rice
• 2 large eggs
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 tbsp sliced green onions
• 1 tsp toasted sesame seeds
• 1 sheet crumbled nori seaweed

Instructions

1. 1Warm two serving bowls by rinsing them with hot water and drying thoroughly so the rice stays steaming.
2. 2Scoop the hot cooked rice into each bowl and fluff lightly with a rice paddle or fork to create a shallow well in the center.
3. 3Crack one fresh egg carefully into each well, keeping the yolk intact and centered on the hot rice.
4. 4Drizzle soy sauce evenly over the egg and rice in each bowl.
5. 5Add a few drops of toasted sesame oil the edges for aroma.
6. 6Using chopsticks or a spoon, vigorously beat the raw egg into the hot rice until the mixture turns creamy, pale yellow, and slightly frothy; the residual heat gently cooks the egg.
7. 7Taste and adjust seasoning with an extra splash of soy if needed, then fold in most of the sliced green onions.
8. 8Sprinkle toasted sesame seeds and crumbled nori over the top for crunch and umami.
9. 9Serve immediately while still warm so the egg stays silky and the rice absorbs the sauce.
10. 10Garnish with any remaining green onions right before eating for fresh bite.