Tamago Kake Gohan
Ingredients
- 600 gWhite rice (cooked and steaming)
- 4 pcEgg (very fresh)
- 4 tbspsoy sauce
- 4 tspmirin
- 4 pinchdashi stock (powdered)
- 12 pcChives fresh (finely chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
This dish should be eaten immediately. It cannot be stored or reheated.
