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–+ servings

Tamago Kake Gohan (TKG Japanese Egg on Rice)

Prep Time5 minutes
Total Time5 minutes
Author Yuto Omura
Servings 1 serving

Ingredients 
 

Instructions 

  • Start by measuring out 150 g cooked Japanese short-grain rice.
    150g of cooked rice in a Japanese rice bowl on a digital scale
  • Separate the yolk and white of 1 pasteurized egg.
    An metal egg separator over a glass bowl with an egg yolk inside
  • Pour the egg white over the rice and add 1 tsp Japanese soy sauce (koikuchi shoyu), ¼ tsp oyster sauce, ⅛ tsp toasted sesame oil, ⅛ tsp dashi granules, ⅛ tsp sugar, and 1 pinch salt.
    Raw egg yolk and seasonings on cooked rice in a ceramic Japanese rice bowl
  • Mix thoroughly for about 10-15 seconds or until the ingredients are combined and every grain is evenly coated.
    Rice mixed thoroughly with raw egg yolk and seasonings
  • Make a bed of finely chopped green onions and place the egg yolk in the center.
    Tamago kake gohan topped with chopped green onions and a raw egg yolk in a cream ceramic bowl on a white background
  • Mix before eating and enjoy with your favorite toppings!
    Tamago kake gohan mixed with chopsticks in a cream ceramic bowl

Notes

  • Always use pasteurized eggs intended for raw consumption, or source fresh eggs from a trusted supplier specifically labeled safe for raw use.
  • It's also common to just add the egg straight to the rice (rather than whisking it separately).
  • It's important to mix thoroughly before eating.
  • Tip: I often freeze 150g portions of cooked rice and then simply microwave when I make tamago kake gohan, this is convenient in the morning when time is limited!
  • If you don't have a rice cooker, check out my post "how to cook Japanese style rice on the stove". It also includes tips for freezing.
  • Serve immediately after mixing as the dish doesn't hold well; the egg will begin to cook if left on hot rice too long.