Tamago Kake Gohan

A steaming bowl of rice where a raw egg, vigorously whisked, turns into a smooth and frothy cream. Soy sauce and dashi provide the umami note that coats every grain.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 611
• Protein: 18 g
• Carbs: 119 g
• Fat: 6 g

Ingredients

• 600 g White rice ( cooked and steaming )
• 4 piece Egg ( very fresh )
• 4 tbsp soy sauce
• 4 tsp mirin optional
• 4 pinch dashi stock optional ( powdered )
• 12 piece Chives fresh ( finely chopped )

Instructions

1. Cooking the rice

   Rinse the white rice under clear water until the water runs clear. Cook it until the grains are tender but firm. It must be piping hot when served.

2. Preparing the seasoning

   In a small ramekin, mix the soy sauce, mirin, and a pinch of dashi broth. This mixture will season the egg and provide the necessary depth.

3. Assembly and whipping

   Place the hot rice in a bowl. Create a well in the center and add the whole egg. Pour the seasoning over it and sprinkle with chopped chives.

4. The final emulsion

   Using chopsticks or a fork, vigorously whisk the egg into the rice. The heat of the rice will bind the egg without fully cooking it, creating a light and airy cream texture.

Chef's tips

• The rice must be absolutely piping hot to achieve that creamy texture; if it's lukewarm, the egg will remain slimy.
• Use extra-fresh quality eggs; it is the foundation of safety and flavor in this dish.

Storage

This dish should be eaten immediately. It cannot be stored or reheated.