Ingredients
Main Ingredients
- 150 g cooked Japanese short-grain rice, warm (not cold or stale)
- 1 pasteurized egg
Seasonings
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- ¼ tsp oyster sauce
- ⅛ tsp toasted sesame oil
- ⅛ tsp dashi granules
- ⅛ tsp sugar
- 1 pinch sea salt or kosher salt
Garnish
- Finely chopped green onions
Instructions
- Prepare the Rice: Use freshly cooked Japanese short-grain rice that is warm but not steaming hot to ensure the egg mixes well without cooking immediately.
- Mix the Seasonings: In a small bowl, combine the soy sauce, oyster sauce, toasted sesame oil, dashi granules, sugar, and salt, stirring until the sugar and salt dissolve completely.
- Crack the Egg: Crack the pasteurized egg into a clean bowl. Using chopsticks or a fork, vigorously beat the egg until the yolk and white are fully blended and slightly frothy.
- Combine Egg and Seasonings: Add the seasoning mixture to the beaten egg and mix thoroughly for a balanced flavor.
- Assemble the Dish: Place the warm rice in a serving bowl. Pour the egg and seasoning mixture evenly over the rice.
- Mix Thoroughly: Using chopsticks or a spoon, vigorously stir the rice and egg mixture together until the rice is uniformly coated with the creamy egg sauce.
- Add Garnish: Sprinkle the finely chopped green onions on top for freshness and mild pungency.
- Serve Immediately: Enjoy the Tamago Kake Gohan right away for the best creamy texture and flavor.
Notes
- Ensure the egg is pasteurized to make eating raw egg safe.
- Use warm rice to help the egg mixture blend smoothly without cooking the egg.
- Adjust soy sauce and oyster sauce amounts according to your taste preference.
- This dish is traditionally eaten immediately after preparation for optimal texture and flavor.
- Freshly cooked Japanese short-grain rice is key for authentic texture and taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (for rice cooking)
- Category: Breakfast
- Method: No-Cook
- Cuisine: Japanese
- Diet: Halal
