Tamago Kake Gohan
A Japanese breakfast of hot rice, raw egg, and soy sauce that turns into a delicate, creamy dish in just a minute.
Ingredients
- Japanese short-grain rice, cooked150 g
- fresh pasteurized chicken egg1 pcs
- soy sauce1 tbsp
Instructions
Take 150 g of hot cooked Japanese short-grain rice and transfer it to a deep bowl.
Use a spoon to make a small indentation in the center of the rice.
Crack 1 fresh pasteurized egg into the indentation.
Drizzle 1 tbsp of soy sauce over the egg and rice.
Quickly mix the rice, egg, and soy sauce with chopsticks or a fork for 20–30 seconds, until the egg evenly coats the rice and the mixture becomes lightly frothy.
Serve the tamago kake gohan immediately, while the rice is still hot; for safety, do not use a cracked egg and do not store the finished dish.
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