One-Pan Japanese Tamago Kake Gohan

Tamago kake gohan, literally egg mixed with rice, is a cherished Japanese breakfast built on hot grains and silky egg. This one-pan take gently warms short-grain rice, then folds in eggs seasoned with soy, mirin, and sesame for a cozy, spoonable bowl.

Serves 2 · 5 min prep · 8 min cook

Estimate for one serving

• 380 cal
• 18g protein
• 52g carbs
• 11g fat
• 3g fiber

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Ingredients

• 2 cups, warm cooked short-grain rice
• 2 large eggs
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 2, thinly sliced green onions
• 1, torn into strips nori sheets
• 1 tsp toasted sesame seeds
• 1 for extra protein optional soft-boiled egg
• 1 tsp furikake seasoning

Instructions

1. 1Warm a medium nonstick skillet over low heat; add the warm cooked rice and gently break up any clumps with a spatula.
2. 2In a small bowl lightly beat the two eggs with the soy sauce, mirin, and sesame oil until just combined and slightly frothy.
3. 3Pour the egg mixture evenly over the rice in the skillet.
4. 4Using chopsticks or a fork, quickly fold and stir the rice so every grain gets coated while the residual heat gently cooks the egg to a creamy, barely-set consistency, about 1 to 2 minutes. Do not scramble hard.
5. 5Remove the pan from heat once the egg looks silky and glossy rather than fully firm.
6. 6Divide the creamy rice between two bowls.
7. 7Top each bowl with sliced green onions, torn nori strips, sesame seeds, and a sprinkle of furikake.
8. 8If using the optional soft-boiled egg, nestle one half on each bowl for extra richness and protein.
9. 9Serve immediately while the rice is still hot and the egg remains luxuriously soft.