The Ultimate Guide to Tamago Kake Gohan (TKG): Including 15 Topping Variations

Jump to

Why I Put This Ultimate Guide Together

There’s something deeply personal about tamago kake gohan that goes beyond its simple ingredients. This classic Japanese dish—hot rice mixed with raw pasteurized egg and seasoned with soy sauce or mentsuyu—is a nostalgic favorite for many of us.

Tamago Kake Gohan has always been a staple in my diet growing up. It was simple, cheap, and versatile, and it really satisfied me. I’ve been eating this snack for breakfast, lunch, dinner, and late-night snacks ever since I was young.

Tamago kake gohan topped with chopped green onions and a raw egg yolk in a cream ceramic bowl top down

After decades of experimenting with countless (literally) variations, from my childhood to now, I want to share my best way to make “TKG” with 15 different topping combinations that enhance the fundamental magic of egg and rice.

For those of you who’ve been chasing that perfect tamago kake gohan from your past, or if you want to connect with this cornerstone of Japanese home cooking, or if you’re just starting out, this guide is for you.

Different Styles of TKG

Tamago kake gohan might look simple, but this has been refined since around 1872. There are so many styles and modern takes that have been developed to enhance its subtle perfection.

Each style has its own unique texture and flavor, so you can find the one that reminds you of your favorite memories or just what you want to try in the future. I’ve put together a list below that compares the most popular TKG styles and talks about what makes each one special.

Breaking the egg yolk with chopsticks (Tamago Kake Gohan)

Style	Flavor Profile	Texture	Ease of Preparation
Classic Style (Sunrise Method)	The most standard. Balanced egg umami with sauce. Creates a flavor gradient—egg richness first, followed by savory soy notes.	Creamy moisture that evenly coats each rice grain. Neither too runny nor too thick—the quintessential Japanese comfort texture.	★★★★★
Yolk-Only TKG (Only You)	Concentrated egg richness. Significantly more intense flavor without the whites.	Rich and luxuriously creamy without the slickness of whites. Golden yolk creates a visually stunning presentation.	★★★☆☆
Onsen Tamago TKG	Enhanced yolk richness with a refined, mild flavor. No raw egg aroma.	Tender, jiggly whites with a creamy yolk that coats rice like a sauce. Has more body than raw egg versions.	★★☆☆☆
Soy-Marinated Yolk TKG (Dark Side)	Ultimate flavor bomb—concentrated yolk with deep soy richness. Almost cheese-like intensity after overnight marination.	Sticky, semi-solid yolk with pudding-like elasticity when broken. Rice stays firm without becoming watery.	★★☆☆☆
Meringue TKG (Full Moon)	Initially mild, with a burst of rich yolk when bitten into. Highlights the distinct character of both white and yolk.	Airy, meringue-like whites with a creamy yolk center. Offers a dessert-like textural contrast between fluffy and silky.	★☆☆☆☆

All in all, for those seeking to recreate that perfect memory of TKG from your past, I recommend starting with the Classic Style to master the fundamental technique, then exploring other variations.

Additional TKG Styles Defined by the Tamago Kake Gohan Research Institute

The Fall: Minimalist approach—simply drop the egg onto rice without mixing.
Shooting Star: Basic method—add egg and soy sauce, then mix together.
Flying Nimbus: Whip egg yolk and white to meringue consistency, mix with a small amount of soy sauce.
Typhoon: Mix egg white with rice first, then top with yolk and drizzle soy sauce.
I Miss You: Use only the yolk for “Only You” style, then mix the leftover white with rice and a little soy sauce.
Day After Tomorrow: Freeze the egg yolk, then thaw before placing on rice and adding soy sauce.
Summer Salt: Use salt instead of soy sauce as the seasoning.
Get Wild: No seasonings at all—just egg and rice in their pure form.
SKG: Just soy sauce on rice, no egg (questionable classification).
TK: Just egg and soy sauce, no rice (even more questionable).
Imagination: Prepare egg, rice, and soy sauce—but don’t eat. Feel it, don’t eat it (purely theoretical).

Note: Some of these styles push the boundaries of what constitutes tamago kake gohan and may be considered experimental or humorous variations.

The Ultimate Way to Prepare TKG

The secret to making an extraordinary tamago kake gohan is in the seasoning — it’s a crucial element that I’ve experimented over the years. After trying a ton of different options, nothing beats Terakoya’s “Tamago ni Kakeku Shoyu” in my opinion — a special soy sauce made just for Tamago Kake Gohan.

For those outside Japan, I’ve meticulously reverse-engineered this special sauce by analyzing its ingredient list and experimenting to make my homemade version.

The magic happens through three critical flavor dimensions: deep umami from dashi elements, a hint of sweetness, and that distinctive oceanic note from oyster extract.

Let me walk you through my definitive preparation method!

STEP

Measure the Rice

Scoop out about 150 g of freshly cooked Japanese short-grain rice and transfer it to a serving bowl.

150g of cooked rice in a Japanese rice bowl on a digital scale

If you’re new to cooking Japanese rice, check my rice cooking guide!

YouTube video — Or you can watch my video guide!

Piping-hot rice straight from the cooker sits close to 100 °C (212 °F). Egg whites begin to set around 60 °C (140 °F), so pouring a raw egg over steaming grains will create unappetizing white streaks. You can tell it’s done when it feels warm, not hot, when you hover your palm over the surface.

STEP

Prepare the Egg

If you’re in the U.S., make sure to use large pasteurized eggs—they’re raw but have been heat-treated for safety. Crack the egg and separate the yolk and set it aside.

An metal egg separator over a glass bowl with an egg yolk inside

STEP

Season the Rice First (The “Sunrise” Style Method)

Drizzle your soy sauce, dashi granules, salt, oyster sauce, sugar, toasted sesame oil, and egg white directly onto the rice and stir vigorously for 10–15 seconds.

Raw egg yolk and seasonings on cooked rice in a ceramic Japanese rice bowl

This front-loading step locks umami into the grains.

Rice mixed thoroughly with raw egg yolk and seasonings

STEP

Add the Egg Yolk & Topping to the Rice

Gently nestle the reserved yolk in the center with your choice of toppings!

Tamago kake gohan topped with chopped green onions and a raw egg yolk in a cream ceramic bowl on a white background

Then mix and enjoy!

Tamago kake gohan mixed with chopsticks in a cream ceramic bowl

Jump to Full Recipe Measurements

15 Toppings Ideas for Your Perfect TKG Experience

Tamago kake gohan is great on its own, but adding the right toppings can make it even better. I’ve experimented with countless variations of this dish throughout my lifetime. If you’re looking to try something new or get back to the basics of authentic Japanese flavors, here are some inspirations!

Natto (★★★★★)

I just can’t ignore this classic combo! It’s always been my go-to combo, and it always will be. If you haven’t tried it yet or are still nervous about it, I highly recommend checking out my in-depth guide about natto!

Flavor Profile: Earthy, funky, and umami-rich.
Recommended for: Those already familiar with natto or adventurous eaters .
Recipe: 1 pack of natto, 1 tsp soy sauce, topped with 1 tbsp chopped green onion.

Tanuki (★★★★★)

This is my ultimate Japanese-style TKG! “Tanuki” literally means raccoon dog, but in the cooking context, it refers to dishes with tenkasu (tempura bits). This crunchy, umami-packed dish is a real treat with a delicious textural contrast.

Flavor Profile: Crispy, savory contrast with smoky bonito undertones and bright freshness from green onions.
Recommended for: The authentic Japanese “junky” experience.
Recipe: 1-2 tbsp tenkasu, 1 tbsp chopped green onion, and 1 tsp bonito flakes.

Avocado Wasabi (★★★★★)

This modern spin on the classic adds creamy avocado and a touch of wasabi, a favorite combo in today’s Japanese cuisine. The sesame oil really brings the flavors together.

Flavor Profile: Creamy avocado richness with a sharp wasabi kick, rounded by nutty sesame notes.
Recommended for: Those seeking a heartier texture with familiar Japanese flavors.
Recipe: 1/2 avocado, 1 tsp sesame seeds, 1 tsp sesame oil, 1/2 tsp wasabi paste.

Prosciutto & Parmigiano Reggiano (★★★★★)

It’s an unexpected mix of Italian and Japanese flavors, and it works surprisingly well. The saltiness of the prosciutto and the rich, nutty flavor of the aged Parmigiano make for a whole different TKG experience.

Flavor Profile: Salty, aged complexity with a meaty richness and herbal finish.
Recommended for: Culinary adventurers seeking unexpected combinations.
Recipe: 50g prosciutto, 1/2 tsp grated Parmigiano cheese, 1/2 tsp olive oil, a pinch of dried parsley, a pinch of salt and pepper (we don’t use regular TKG sauce for this variation).

Daikon & Shirasu (★★★★★)

tamago kake gohan with daikon and whitebait

Another classic Japanese combo is boiled whitebait with freshly grated daikon radish. The slight sourness from the daikon perfectly balances the egg’s richness.

Flavor Profile: Fresh, slightly peppery daikon balanced with delicate seafood notes and aromatic sesame.
Recommended for: Those seeking an authentic Japanese flavor profile.
Recipe: 1-2 tbsp shirasu, 1-2 tbsp grated daikon, 1 tbsp chopped green onions, 1 tsp kizami nori, 1 tsp sesame oil, and a pinch of shichimi pepper.

Okaka (★★★★★)

Seasoned bonito flakes create a deeply savory experience that’s popular in Japanese households. This topping is so flavorful that you might not even need extra soy sauce, just like with okaka onigiri rice balls.

Flavor Profile: Intensely savory with smoky bonito depth and subtle oceanic complexity.
Recommended for: Those who appreciate traditional umami flavors.
Recipe: 5g bonito flakes, 1 tsp soy sauce, 1 tsp sesame seeds (mixed together), topped with a pinch of shichimi pepper (we don’t use regular TKG sauce for this variation)

Spicy Tobanjan (★★★★★)

If you like things spicy, you’ll love this hot variation made with Chinese chili bean paste. It’s got a bold flavor that’ll warm you right up and leave you feeling satisfied.

Flavor Profile: Bold heat with complex fermented bean paste depth and aromatic sesame.
Recommended for: Those who appreciate spicy food.
Recipe: 1 tsp soy sauce, 1/2 tsp sesame seeds, 1 tsp sesame oil, 1/2 tsp tobanjan (all mixed together), topped with 1 tsp chopped green onions and chili threads (we don’t use regular TKG sauce for this variation).

Cheese & Butter (★★★★☆)

tamago kake gohan with butter and cheese

The blend of melted cheese and butter creates a rich and indulgent flavor that brings to mind Western comfort food, while still keeping the essence of TKG.

Flavor Profile: Rich, creamy dairy notes with a savory-salty cheese finish.
Recommended for: Those craving a richer, cheesier experience.
Recipe: 1 tsp unsalted butter, 1 tbsp shredded gouda cheese, a pinch of black pepper, and parsley.

Bacon & Parmesan (★★★★☆)

Jokingly called “carbonara-style TKG,” this hearty version features crispy bacon and savory hard cheese for a substantial meal.

Flavor Profile: Smoky bacon depth with nutty, aged cheese sharpness.
Recommended for: Bacon enthusiasts looking for a heartier dish.
Recipe: 30g cooked bacon, 1 tsp parmesan cheese topped with dried parsley (we don’t use regular TKG sauce for this variation).

Taberu Rayu (★★★★☆)

This modern Japanese condiment—chili oil with crispy garlic and other savory ingredients—adds complex heat and texture to your TKG.

Flavor Profile: Aromatic garlic-infused heat with complex roasted notes.
Recommended for: Those seeking a contemporary Japanese twist.
Recipe: 1-2 tbsp taberu rayu, 1 tbsp chopped green onion.

Junky Late Night Secret (★★★★☆)

When comfort food cravings hit hard, this indulgent combination of butter, tempura bits, and umami-rich seasonings satisfies on a primal level.

Flavor Profile: A riot of umami with crispy texture and rich buttery undertones.
Recommended for: When you’re craving something richly satisfying.
Recipe: 1 tsp unsalted butter, 1 tbsp tenkasu, 1 tsp sesame oil, 1 tsp soy sauce, 1/2 tsp aonori, 1 tsp kizami nori, 1/2 tsp Chinese-style chicken stock powder (we don’t use regular TKG sauce for this variation).

Yukari (★★★★☆)

This unique Yukari furikake, made from red shiso leaves, adds a special tangy and salty flavor that totally changes the dish.

Flavor Profile: Bright, tangy, and herbaceous with distinctive shiso character.
Recommended for: Those who enjoy the distinctive flavor of red shiso or umeboshi.
Recipe: 1 tbsp Yukari (we don’t use regular TKG sauce for this variation).

Meringue Style (★★★☆☆)

A modern technique where the egg white is whipped to create a cloud-like texture. While visually impressive, the effort-to-reward ratio is very questionable at least to me.

Flavor Profile: Airy lightness with a clean, pure egg flavor.
Recommended for: Those curious about trending Japanese preparations.
Recipe: 1 egg white (whipped to soft peaks), 1 egg yolk, 1 tsp soy sauce (we don’t use regular TKG sauce for this variation).

Unsalted Butter (★★★☆☆)

Known as “devil’s TKG” in Japan, this simple addition of a pat of butter enriches the dish with minimal effort. Of course, soy sauce and butter are a golden combo as well!

Flavor Profile: Subtle richness with a velvety mouthfeel that enhances the egg’s natural flavor.
Recommended for: Those looking for an easy way to add richness.
Recipe: 1 tsp unsalted butter.

Sesame Oil & Salt (★★★☆☆)

A popular alternative to traditional soy sauce seasoning, this combination offers a nuttier, more aromatic profile.

Flavor Profile: Fragrant, toasted nuttiness with clean salt brightness.
Recommended for: Those seeking a simple variation from the classic.
Recipe: 1/4 tsp salt and 1 tsp sesame oil (we don’t use regular TKG sauce for this variation).

FAQ

Do people still eat Tamago Kake Gohan in Japan?

So, did this simple dish die out? No, if anything, love for Tamago Kake Gohan has become even bigger over time! Young people started to call it TKG, and the dish has so many modern twists. There is even an organization called “Japan Tamago Kake Gohan Research Institute, Inc. (一般社団法人日本たまごかけごはん研究所).”

Is Tamago Kake Gohan safe to eat in the US?

In modern Japan, eggs are recognized as a food that can be eaten raw.
Eggs in Japan are cleaned with disinfectants such as hypochlorite solution for food disinfection. Other safety measures are taken to prevent the attachment of pathogens, per the Government’s Hygiene Management Guidelines, before they are packed at egg sorting and packaging facilities.
The standards of eggs vary greatly from country to country, so wherever you buy eggs to use for TKG, always check if they’re suitable for raw consumption.
As long as you use pasteurized eggs that are free of pathogens, tamago kake gohan is safe to eat in the US and other countries. Please refer to the information sources available in your country:
USA (FDA)
UK (NHS)
Canada (Government of Canada)
Ireland (FSAI)
Australia (SA Health)
New Zealand (MPI)
Singapore (SFA)

What is the history of tamago kake gohan?

Well, it’s just hot rice and raw egg…is there any history to it? Indeed, there is! Tamago kake gohan was originally created by a journalist named Kishida Ginko in the 19th century. Eggs began to be eaten in Japan in the Edo period (1603-1867), but at this time, they were still an expensive food, and it was not until the modern era (late 19th century) that eggs became a common household item.
It is believed that he encouraged people around the area to make the tamago kake gohan he invented. According to a magazine published in 1927, the seasoning was grilled salt and chili pepper! It’s completely different from what it is now!
After the 1950s, when eggs became a common item again, the dish attracted attention for its taste and nutritional qualities and became one of the favorites on the breakfast table.

I hope you enjoy this TKG article! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!