Description
My favorite Japanese breakfast! I make tamago kake gohan with two base ingredients and a few toppings. A fluffy, eggy rice bowl packed with umami!
Ingredients
Scale
- 2 cups warm, cooked Japanese short grain rice
- 2 pasteurized eggs, such as Davidson’s Safest Choice
Suggested toppings
- Soy sauce
- Tsuyu
- Furikake
- Bonito flakes
- Shirasu (whitebait)
- Natto
- Aonori or seasoned nori
- Chopped scallions
Instructions
- Portion the rice. Divide the cooked rice among two bowls. Create a little dent in the center of the rice, where the egg will sit.
- Add the egg and toppings. Break each egg into the dented space and add the seasoning and topping(s) of your choice.
- Mix. Quickly stir the egg using chopsticks and mix it with the rice, along with the toppings. Don’t be afraid to make a mess!
- Serve. Add more toppings if desired and eat immediately.
Notes
TGK should be eaten immediately. Once mixed, do not store leftovers.
Nutrition
- Serving Size: 1 cup with egg
- Calories: 313
- Sugar: 0.2g
- Sodium: 71mg
- Fat: 5.1g
- Saturated Fat: 1.7g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 53.5g
- Fiber: 0g
- Protein: 10.7g
- Cholesterol: 186mg
