Tamago kake gohan 101: everything you need to know about TKG

Tamago Kake Gohan is a simple dish made of rice, egg and toppings. Here I'm going to teach you all about this classic Japanese breakfast dish including the history, how to make it and 15 of the best toppings!

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• What is tamago kake gohan?
• Most standard way to make tamago kake gohan in Japan
• 15 topping/variation ideas for tamago kake gohan
• Printable recipe
• Community feedback

What is tamago kake gohan?

Tamago kake gohan is a dish or way of eating rice with a raw egg which is drizzled with a condiment such as soy sauce or mentsuyu (a dashi based sauce). It can also feature various toppings to suit your tastes.

It's typically eaten for breakfast but can also be enjoyed for lunch or brunch. These days, some call it 'TKG', an acronym for its Romanized form.

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 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 chilli pepper! It's completely different to what it is now!

After the 1950's, when eggs became common item again, the dish attracted attention for its taste and nutritional qualities and became one of favourites on the breakfast table.

Tamago kake gohan in modern days

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 there are so many modern twists on the dish.

There is even an organisation 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)".

I'm going to talk about all the twists that I have tried and how to make each of them.

Is Tamago Kake Gohan safe to eat in the US? (Eggs to use for tamago kake gohan)

In modern Japan, eggs are recognised as a food that can be eaten raw.

Eggs in Japan are cleaned with disinfectants such as hypochlorite solution for food disinfection and other safety measures are taken to prevent the attachment of pathogens, in accordance with the Hygiene Management Guidelines set out by the government, before being 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 pasteurised 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)

Most standard way to make tamago kake gohan in Japan

I know I said there are a lot of twists of tamago kake gohan, but before explaining these, I will explain the most basic and standard way to make tamago kake gohan in Japan.

This is what Japan Tamago kake Gohan Research Institute, Inc. (2021) calls "sunrise".

To honour this research institute, I will heavily base the steps on their method.

Serve 150g of hot rice in a bowl

Pour 1 tsp of soy sauce over the rice and mix

Lightly beat an medium size egg in a separate bowl

Pour the beaten egg on a rice and soy sauce mix

Mix and eat!

15 topping/variation ideas for tamago kake gohan

As you know, this dish is basically just raw egg and rice. Although it's still good as it is, people put extra toppings to suit their own taste. I'm no exception and I have tried many different toppings throughout my life.

So, I will list all the toppings I have liked here for more inspiration!

Natto

I cannot ignore this most classic combination! Tamago kake gohan and natto. It has always been my favourite combo and always will be. If you haven't tried natto or still intimidated by natto, please check my detailed post dedicated to natto!

• Amount: 1 pack of natto, 1 tsp soy sauce topped with 1 tbsp chopped spring onion
• Recommended: For a classic combo
• My personal rating: ★★★★★ (5/5)

Tanuki

The word tanuki means Japanese raccoon dog, but in cooking context, it often refers to something with tenkasu (tempura bits) like tanuki udon. This tanuki tamago kake gohan is topped with tenkasu, bonito flakes and chopped spring onion! The ultimate Japanese combo!

• Amount: 1-2 tbsp tenkasu, 1 tbsp chopped spring onion and 1 tsp bonito flake
• Recommended: For the ultimate Japanesey tamago kake gohan
• My personal rating: ★★★★★ (5/5)

Avocado wasabi

Looking for something veggy with meaty texture? Then avocado is a good option! On top of it, add a bit of wasabi, which is well-known for being a good friend of avocado in Japan. I also added sesame seeds, kizami nori (thin strips of roasted seaweed) and sesame oil on top! I really liked this one!

• Amount: ½ avocado, 1 tsp sesame seeds, 1 tsp sesame oil, ½ tsp wasabi paste (For the sauce, I used ½ tsp soy sauce and ½ tsp tsuyu sauce instead of 1 tsp soy sauce)
• Recommended: For more meaty texture
• My personal rating: ★★★★★ (5/5)

Prosciutto and parmigiano reggiano

This is a rather quirky combination, but so good! A generous amount of prosciutto, grated parmigiano cheese topped with olive oil and parsley! You can certainly experience something completely different to usual tamago kake gohan with this European inspired twist!

• Amount: 50g prosciutto, ½ tsp grated parmigiano cheese, ½ tsp olive oil, a pinch of dried parsley, a pinch of salt and pepper (instead of soy sauce)
• Recommended: For someone who wants to try something unique
• My personal rating: ★★★★★ (5/5)

Daikon and shirasu

Another extremely Japanesey combo!

• Shirasu (boiled whitebait)
• Grated daikon
• Chopped spring onions
• Kizami nori
• Shichimi pepper
• Sesame oil

If you're looking for a bit sour and fishy tamago kake gohan, this might be the one you want to go for!

• Amount: 1-2 tbsp shirasu, 1-2 tbsp grated daikon, 1 tbsp chopped spring onions, 1 tsp kizami nori, 1 tsp sesame oil and a pinch of shichimi pepper
• Recommended: For someone who wants to try something extremely Japanese
• My personal rating: ★★★★★ (5/5)

Okaka

Okaka is basically a way to express bonito flakes, but in modern days, it often refers to flavoured bonito flakes. It's especially popular with rice balls (okaka onigiri) which you can find my recipe here.

This achieves a classic Japanesey taste and if you happen to like okaka onigiri already, it's definitely worth a shot! Because okaka is flavoured enough, you can omit soy sauce in this one.

• Amount: 5g bonito flakes (katsuobushi), 1 tsp tsuyu sauce, 1 tsp sesame seed (all mixed together) topped with a pinch of shichimi pepper (if you need detailed steps, you can refer to okaka onigiri recipe)
• Recommended: Someone who already likes okaka
• My personal rating: ★★★★★ (5/5)

Spicy

Like your food to be spicy? Then this tobanjan tamago kake gohan might be for you!

• Tobanjan
• Tenkasu
• Chopped spring onions
• Sesame oil
• Sesame seed
• Chilli thread

Those combined with an egg, perfect!

• Amount: 1 tsp soy sauce, ½ tsp sesame seed, 1 tsp sesame oil, ½ tsp tobanjan (all mixed together) topped with 1 tsp chopped spring onions and a bit of chilli thread
• Recommended: Someone who already likes spicy food
• My personal rating: ★★★★★ (5/5)

Cheese and butter

Melty cheese and unsalted butter is a good combo, but does it work with tamago kake gohan? Yes, it does. If you like cheesy flavour, this might be for you. I used shredded gouda cheese and a bit of unsalted butter topped with black pepper and parsley.

Certainly something completely different!

• Amount: 1 tsp unsalted butter, 1 tbsp shredded melty cheese (like gouda) and a pinch of black pepper and parsley
• Recommended: Someone who likes cheesy flavour
• My personal rating: ★★★★☆ (⅘)

Bacon and parmesano cheese

It's sometimes referred as "carbonara style tamago kake gohan" as a joke. Of course it's a completely different thing but it contains cooked bacon and hard cheese. I personally prefer the prosciutto one that I mentioned earlier!

• Amount: 30g cooked bacon, 1 tsp parmesan cheese topped with dried parsley
• Recommended: Someone who likes bacon
• My personal rating: ★★★★☆ (⅘)

Taberu rayu

Taberu rayu (食べるラー油) is a popular and modern condiment in Japan. It's basically chilli oil with fried garlic and other stuff like miso. I personally think it's a miracle condiment that works with a lot of things. When I was in high school I was obsessed with it and put taberu rayu on everything! Just add a generous amount and top with chopped spring onion. (You can purchase taberu rayu on Amazon.)

• Amount: 1-2 tbsp taberu rayu, 1 tbsp chopped spring onion
• Recommended: Someone who looks for something different
• My personal rating: ★★★★☆ (⅘)

Junky

I was feeling like something junky when I made this one so I added naughty stuff like butter, tenkasu and chicken stock powder. Well, what can I say? As you can guess, it's good and bad at the same time!

• Amount: 1 tsp unsalted butter, 1 tbsp tenkasu, 1 tsp sesame oil, 1 tsp tsuyu sauce, ½ tsp aonori, 1 tsp kizami nori, ½ Chinese style chicken stock powder
• Recommended: When you want something junky
• My personal rating: ★★★★☆ (⅘)

Yukari

Yukari is a very popular furikake in Japan that has distinctive salty (very) and sour flavour of shiso leaves. In this yukari tamago kake gohan, I use yukari instead of soy sauce as salt component. If you like yukari, definitely worth a try!

You can find yukari furikake on Amazon as well.

• Amount: 1 tbsp yukari
• Recommended: Someone who already like yukari furikake or pickled plum flavour
• My personal rating: ★★★★☆ (⅘)

Meringue

It is a modern way to make tamago kake gohan in Japan at the moment. We basically whisk the egg white to make a foamy meringue and the rest is the same. It does have a different texture of course, but personally I don't know if it's worth the effort...

• Amount: 1 egg white, 1 egg yolk, 1 tsp soy sauce
• Recommended: Someone who wants to try modern twist that is popular in Japan
• My personal rating: ★★★☆☆ (⅗)

Unsalted butter

It's referred to as "naughty" or "devil" tamago kake gohan in Japan. The added fat will kind of sweeten up the tamago kake gohan and definitely enrich the taste. Of course soy sauce and butter are a golden combo as well!

• Amount: 1 tsp unsalted butter
• Recommended: Someone who want to add richness
• My personal rating: ★★★☆☆ (⅗)

Sesame oil and salt

This is a popular topping in Japan. Instead of soy sauce, we use salt and sesame oil instead. I personally think it kind of lacks in punch but surely has a different flavour to general tamago kake gohan!

• Amount: ¼ tsp salt and 1 tsp sesame oil instead of soy sauce
• Recommended: Someone who would try something different
• My personal rating: ★★★☆☆ (⅗)

What's your favourite way to eat tamago kake gohan? Comment below!

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