Tamago Kake Gohan Recipe

Cooked white rice: The base of the dish, providing a warm and soft texture.

Raw egg: Adds creaminess and richness when mixed with the hot rice.

Soy sauce: Brings a salty, savory flavor that ties everything together.

Furikake or chopped green onions: Optional toppings that add extra taste and a bit of crunch or freshness.

When you’re mixing the raw egg into the hot cooked rice, the trick is to stir gently but thoroughly so the egg coats every grain without scrambling. Here’s a simple way to do it:

1. Use a spoon or chopsticks to start mixing right where the egg landed on the rice.
2. Slowly fold the rice over the egg, turning the mixture from the edges toward the center.
3. Keep stirring until the egg looks smooth and creamy, and the rice feels warm and sticky all over.

Doing this helps the egg cook just a little from the heat of the rice, making the whole dish silky and soft instead of lumpy or scrambled. It also spreads the soy sauce flavor evenly, so every bite tastes just right.

When I first tried this, I stirred too fast and ended up with little bits of cooked egg instead of a smooth mix. It wasn’t bad, but it wasn’t as tasty or pretty. Now, I take my time and enjoy the process—it feels kind of relaxing, like a little kitchen meditation. Plus, it makes the Tamago Kake Gohan taste just like it should, with that perfect creamy texture.

If you want to add a little extra, sprinkle some furikake or chopped green onions on top after mixing. It adds a nice crunch and a pop of flavor that makes this simple dish feel special. Give it a try—you might find it’s your new favorite quick meal!

• cooked white rice - Substitute with cooked brown rice: Brown rice offers a nuttier flavor and more fiber, making it a healthier alternative.

• cooked white rice - Substitute with quinoa: Quinoa is a protein-rich grain that provides a different texture and added nutritional benefits.

• raw egg - Substitute with soft-boiled egg: A soft-boiled egg can provide a similar creamy texture while ensuring the egg is partially cooked.

• raw egg - Substitute with silken tofu: Silken tofu can mimic the creamy texture of a raw egg and is a great vegan alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and slightly sweeter alternative to soy sauce.

• furikake - Substitute with sesame seeds: Sesame seeds add a nutty flavor and a bit of crunch, similar to some types of furikake.

• furikake - Substitute with nori flakes: Nori flakes provide a similar seaweed flavor found in many furikake blends.

• chopped green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish similar to green onions.

• chopped green onions - Substitute with cilantro: Cilantro provides a fresh and slightly citrusy flavor, adding a different but complementary taste.

• Allow the cooked rice to cool to room temperature before storing. This prevents condensation, which can make the rice soggy.
• Transfer the rice to an airtight container. If you have multiple servings, consider dividing them into individual portions for easy reheating.
• Store the raw egg separately in its shell in the refrigerator. Do not crack the egg over the rice until you are ready to eat.
• For added flavor, you can pre-mix the soy sauce with the rice before storing. This allows the rice to absorb the savory taste.
• If you plan to use furikake or chopped green onions, store these toppings in separate small containers to maintain their freshness and texture.
• To freeze, place the cooled rice in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to eat, thaw the rice in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the rice in the microwave or on the stovetop until hot. Ensure it is steaming to kill any potential bacteria.
• Crack the raw egg over the reheated rice, add soy sauce to taste, and mix well.
• Top with furikake or chopped green onions if desired, and enjoy your freshly prepared tamago kake gohan.

• Use a microwave-safe bowl to reheat the cooked rice and egg mixture. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• Reheat the Tamago Kake Gohan on the stovetop by placing it in a non-stick pan over low heat. Stir continuously to prevent the egg from scrambling and to ensure the mixture heats evenly. This method helps maintain the creamy texture.

• For a more traditional approach, use a double boiler. Place the leftover rice and egg mixture in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the mixture is heated through. This gentle method prevents the egg from cooking too quickly.

• If you have a steamer, place the Tamago Kake Gohan in a heatproof bowl and steam it for about 5 minutes. This method helps retain the dish's original texture and flavor.

• For a quick fix, you can use a rice cooker with a reheat function. Place the leftover mixture in the rice cooker and use the reheat setting. This method is convenient and ensures even heating.

• Bowl: Use a bowl to hold the hot cooked rice and mix the ingredients together.

• Rice cooker: A rice cooker is ideal for cooking the white rice to the perfect texture.

• Spoon: A spoon is essential for mixing the egg, soy sauce, and rice thoroughly.

• Measuring spoons: Measuring spoons help you accurately measure the soy sauce and any optional toppings like furikake or chopped green onions.

• Knife: A knife is useful if you decide to chop green onions as a topping.

• Cutting board: A cutting board provides a safe surface for chopping green onions.

• Small bowl: A small bowl can be used to crack the egg into before adding it to the rice, ensuring no shell pieces get in.

Cook rice in advance: Prepare cooked white rice ahead of time and store it in the fridge. Reheat when needed.

Use pre-cracked eggs: Crack the raw egg into a small container the night before to save time in the morning.

Pre-mix soy sauce: Combine soy sauce with a bit of water in a small bottle for quick pouring.

Ready toppings: Pre-chop green onions or have furikake ready in a shaker for easy topping.

One-bowl method: Mix everything directly in the serving bowl to minimize cleanup.