Updated: Mar 9
As a chef, I am always in awe of the simple yet flavorful dishes in the culinary world. Tamago Kake Gohan, or "egg on rice," is a prime example of such a dish. This classic Japanese dish is the perfect meal for breakfast, lunch, or dinner, offering both comfort and nourishment.
What is Tamago Kake Gohan?
Tamago Kake Gohan, also known as Tamagokake Rice, is a simple yet delicious Japanese dish that consists of raw egg and steamed rice. As a chef, I find this dish to be a fascinating representation of Japanese cuisine and its focus on simplicity, freshness, and seasonality.
The history of Tamago Kake Gohan dates back to the Edo period in Japan, where it was considered a quick and easy meal for busy people. Over time, it has evolved into a popular dish that is enjoyed not only as a quick meal but also as a comfort food, especially during breakfast time.
The preparation of Tamago Kake Gohan is straightforward and requires only two main ingredients - steamed white rice and a raw egg. The egg is typically beaten and poured over the hot rice, then mixed with soy sauce and green onion. Some variations of the dish include adding other ingredients like bonito flakes, wasabi, and even grated cheese, but the basic principle remains the same.
One of the best things about Tamago Kake Gohan is its versatility. It can be enjoyed as a simple and straightforward meal or dressed up with additional ingredients to make it more flavourful and filling. It also offers a great platform for chefs to showcase their creativity and culinary skills by incorporating different ingredients and flavours.
Tamago Kake Gohan is a delicious and versatile dish that represents the simplicity and freshness of Japanese cuisine. As a chef, I find it to be a great way to showcase my culinary skills while incorporating traditional and modern flavors. Whether you are looking for a quick and easy breakfast or a comforting meal, Tamago Kake Gohan is a must-try dish.
Ingredients for 2 portions:
400g (14.1oz) of cooked sushi rice
medium-sized carrot, small dice
1 small shallot, small dice
2 garlic cloves sliced
100g (3.5oz) of green beans, sliced
4 organic eggs (separate yolk from the white in two different containers)
1tsp of soy sauce
dash of lime juice
1tbsp canola oil
couple pinches of Nigella seeds
In a medium-size frying pan or wok, high heat 1tbsp of canola oil.
Add sliced garlic and stir-fry for one minute or until it starts to brown.
Throw in diced onion and stir-fry for few seconds.
Add diced carrot and green beans then stir-fry for 4 minutes.
Lower the heat to medium and mix in the rice.
Season with 1tsp Mirin, 1tsp soy sauce and a dash of lime.
Remove from the heat and mix in the egg whites.
Plate two portions and top with egg yolks, sprinkle with Nigella seeds.
Egg whites require 80C (176F) to cook while egg yolks only 65C - 70C (149F-158F)
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