Raw Egg on Rice (Tamago kake gohan)
Raw egg on rice! A surprisingly simple and delicious way to enjoy a staple ingredient.
Photographed by Shin Ebisu
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 2 eggs (fresh)Note
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 240 g cooked rice (warm)
- 1 1/2-2 tsp soy sauce
Make one serving at a time. Take an egg and tap the side against the kitchen countertop or cutting board to crack the shell. Break the egg into a bowl.
Break the yolk with cooking chopsticks and stir a couple of times.
Use the chopsticks to cut through and break up the egg white; mix the egg yolk and white together but don't let them foam.
When the mixture is smooth, add up to a teaspoon of soy sauce and mix everything thoroughly together. Prepare the other egg in the same way.
Serve the rice in individual bowls, make a well in the center, pour in the egg mixture and stir thoroughly.