Japanese Raw Egg Rice (Tamago Kake Gohan) Recipe

Hot cooked rice: The base of the dish, providing a warm and comforting texture.

Raw egg: Adds a rich, creamy texture and enhances the overall flavor.

Soy sauce: Adds a savory umami flavor that complements the rice and egg.

When preparing Tamago Kake Gohan, ensure the rice is freshly cooked and piping hot. The heat from the rice will slightly cook the egg, creating a creamy texture. Use a high-quality soy sauce to enhance the umami flavor. For added depth, consider topping with nori (seaweed), sesame seeds, or a sprinkle of green onions.

• hot cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• hot cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice.

• large raw egg - Substitute with soft tofu: Soft tofu can mimic the creamy texture of a raw egg and is a good source of protein for vegans.

• large raw egg - Substitute with flaxseed meal and water mixture: Mixing flaxseed meal with water creates a gel-like consistency that can replace the binding properties of an egg.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, making it a good soy-free alternative.

• Ensure the hot cooked rice is freshly made and still warm when preparing the dish. This is crucial as the warmth helps to slightly cook the raw egg and blend it seamlessly with the rice.

• If you need to store the dish, transfer the tamago kake gohan to an airtight container immediately after mixing. This will help maintain its freshness and prevent any contamination.

• Place the container in the refrigerator. It is best to consume the stored tamago kake gohan within 24 hours to ensure the quality and safety of the raw egg.

• When ready to eat, you can gently reheat the rice in the microwave. However, be cautious not to overheat as it may cook the egg and alter the texture. A short burst of 10-15 seconds should suffice.

• If you prefer to freeze the dish, it is recommended to freeze only the cooked rice and not the raw egg. The texture of the egg can change significantly when frozen and thawed, potentially compromising the dish.

• To freeze the cooked rice, spread it out on a baking sheet to cool quickly, then transfer it to a freezer-safe bag or container. Label it with the date and freeze for up to one month.

• When ready to prepare, thaw the cooked rice in the refrigerator overnight. Reheat it gently in the microwave or on the stovetop until warm.

• Once the rice is reheated, proceed with the recipe by cracking a fresh raw egg over the rice and adding soy sauce to taste. Mix well and enjoy your tamago kake gohan as if it were freshly made.

• Stovetop Method:

  1. Place a non-stick pan over low heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Add the leftover Japanese Raw Egg Rice to the pan.
  4. Stir gently and continuously to ensure even heating and to prevent the egg from scrambling.
  5. Heat until the rice is warm and the egg is slightly thickened but not fully cooked.

• Microwave Method:

  1. Transfer the Japanese Raw Egg Rice to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 30-second intervals, stirring in between to ensure even heating.
  4. Continue until the rice is warm and the egg is slightly thickened but not fully cooked.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl with the Japanese Raw Egg Rice over the simmering water, ensuring the bottom of the bowl does not touch the water.
  3. Stir gently and continuously to ensure even heating.
  4. Heat until the rice is warm and the egg is slightly thickened but not fully cooked.

• Oven Method:

  1. Preheat the oven to 300°F (150°C).
  2. Transfer the Japanese Raw Egg Rice to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 10-15 minutes, stirring halfway through, until the rice is warm and the egg is slightly thickened but not fully cooked.

• Bowl: Use a bowl to hold the hot cooked rice and mix the ingredients together.

• Rice cooker: A rice cooker is ideal for cooking the rice to the perfect texture.

• Spoon: A spoon will help you mix the egg and soy sauce into the rice thoroughly.

• Measuring spoon: Use a measuring spoon to accurately measure the soy sauce.

• Egg separator: Optional, but can be used if you prefer to separate the egg yolk from the white.

Cook rice in advance: Prepare hot cooked rice ahead of time and store it in the fridge. Reheat when needed.

Use pre-cracked eggs: Crack the raw egg into a bowl and store it in the fridge for quick access.

Pre-measure soy sauce: Measure out the soy sauce in small containers for easy pouring.

Mix quickly: Use a fork to rapidly mix the egg and rice for faster incorporation.