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–+ servings

Tamago Kake Gohan (Japanese Egg Rice)

By: Nadia Aidi
|
Servings: 1 serving
This classic Tamago Kake Gohan is the ultimate Japanese comfort food. Steaming hot dashi rice gently tempers a raw egg into a rich, velvety sauce that clings to every single grain. Seasoned with premium soy sauce, mirin, and a punch of MSG, this five-minute egg rice bowl is savory, deeply nostalgic, and exactly what you want for a cozy morning or a late-night craving.
Prep 5 minutes
Cook 0 minutes
Egg Curing (optional) 1 hour
Total 1 hour 5 minutes
A bowl of creamy Japanese Tamago Kake Gohan topped with a glossy soy-cured yolk, furikake, and curled green onions.

Equipment

  • Small container
  • chopsticks

Ingredients

Kombu Soy Cured Egg Yolk (optional, but highly recommended)

  • 1 egg yolk I personally like to make extra just in case
  • soy sauce or tamari enough to cover the yolks
  • 1/4 tsp mirin
  • 1/2 strip kombu

Tamago Kake Gohan

  • 1 1/4 cup hot cooked white rice short grain (1/2 cup dry)
  • 1 egg
  • 2 tsp tamari
  • 3/4 tbsp mirin
  • 1 dash msg my favorite is aji-no-moto

Optional Toppings

  • 1 green onion green and light green part, thinly sliced
  • salsa macha
  • shichimi togarashi
  • nori pieces

Instructions

  • Mix the Rice: Add your piping hot rice to a bowl and make a well in the center of the rice. Crack a whole egg in the middle and then add tamari, mirin and msg. With chopsticks, whip vigorously to emulsify until the rice and egg are creamy and a little frothy.
    • Optional Cured Yolks: Place egg yolks in a small container. Add enough soy sauce to completely cover the yolk and the mirin. Cover and refrigerate for 1-6 hours.
    1 Hour Cure: The yolk stays runny. It breaks easily and acts like a rich, savory liquid sauce that coats the rice.
    6 Hour Cure: The soy sauce draws out the moisture. It gets a thick, jammy texture and has a saltier bite.
    Overnight: Mix equal parts soy sauce and water (or mirin) for your marinade. You can then leave your egg yolks for 8 to 12-hours. Do not leave yolks overnight in pure soy sauce. They will get too firm and be very salty.
    Optional Toppings: I love to top my egg rice bowl with a kombu soy cured egg yolk, green onions, salsa macha, shichimi togarashi, and nori.

Notes

As a reminder: Consuming raw or undercooked eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Please see the egg safety section.

Nutrition

Calories: 417kcal, Carbohydrates: 65g, Protein: 16g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 358mg, Sodium: 1054mg, Potassium: 254mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1210IU, Vitamin C: 2mg, Calcium: 87mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info