Tamago Kake Gohan, also known as Japanese Raw Egg Rice Bowl, is a simple and traditional Japanese dish that showcases the natural flavours of a raw egg combined with steaming hot rice. This hearty meal is not only easy to prepare but also nourishing and satisfying. Note: Consuming raw eggs carries certain health risks, so it is best to use pasteurised or safe-to-eat raw eggs. If you have concerns about eating raw eggs, you can try lightly cooking the eggs by mixing them with hot rice, as the residual heat will gently cook the eggs. Enjoy this authentic Japanese experience, but always prioritise your health and safety.
Servings
2
Prep time
5
Cooking time
10
Total time
15
Ingredients
2 cups Japanese short-grain rice, cooked
2 large eggs (fresh, high-quality eggs suitable for consuming raw)
Soy sauce, to taste
Optional toppings: sliced green onions (spring onions), nori (seaweed), sesame seeds, furikake (Japanese seasoning)
Directions
Cook the rice according to the package instructions or using a rice cooker. Ensure that the rice is fluffy and slightly sticky and ready for serving. NB: this must be consumed with fresh rice rather than reheated.
While the rice is still hot, pop into a bowl and make a well for the egg. Crack your egg into the well.
Drizzle a desired amount of soy sauce over the egg. You can always add more later to suit your taste preference. Using chopsticks or a spoon, gently mix the raw eggs and soy sauce into the hot rice until well combined. It will have a slightly slimy texture.
Add your optional toppings now, if desired: garnish with sliced green onions, nori strips, sesame seeds, or furikake. These toppings add extra flavours and texture to the dish.