Tamago Kake Gohan (TKG)

4 comments

1. It may sound a little crazy for anyone not from Japan, but Tamago Kake Gohan (卵かけご飯) is a popular breakfast food here that involves mixing a fresh egg into piping hot rice. It’s kinda like the Japanese equivalent of Spaghetti alla Carbonara. There are dozens of ways to make it, but I like to separate the yolk and mix the albumin into the hot rice first.
   Egg whites solidify at a high temperature, allowing you to partially cook the egg white into a creamy, frothy mixture with the rice. Then I top this off with the yolk at the end, which adds a velvety touch of richness. A good drizzle of high-quality soy sauce brings it all together, and you can top it off with mix-ins such as furikake, nori, sesame seeds, or mentaiko. It doesn’t really need a recipe, but if you want to see how I do it, along with some alternatives to raw egg, check out my [recipe here](https://youtu.be/pCH0jEOczQQ). How do you like your TKG?

2. I never knew the name for this, but I’d do it as a quick high protein snack at the sushi bar I worked at all the time. Crack an egg into a bowl of rice straight out of the cooker and whip with chopsticks and top with furikake and benishoga. Delicious.

3. That’s one thing I can’t stop eating even after moving home from Japan! Love TKG!

4. That photograph is amazing!!