Tamago Kake Gohan (Egg Rice)
This week. we’re traveling to the beautiful country of Japan. Rich in ancient history, natural beauty, and technologically-stunning urban landscapes, Japan also boasts a delicious cuisine consisting of traditional ingredients and dishes. To start off this morning, we’re going to enjoy one of those delicious traditional breakfast dishes: Tamago Kake Gohan, or Egg Rice.
Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Servings: 1
1 cup hot cooked white rice (about 12 ounces cooked rice; 340g)
1 large egg (plus 1 optional egg yolk)
1/2 tsp soy sauce, plus more to taste
1/2 tsp mirin (optional)
Pinch kosher salt, plus more to taste
Pinch MSG powder, such as Aji-no-moto or Accent (optional)
Pinch Hondashi (optional)
Furikake to taste (optional)
Thinly sliced or torn nori to taste (optional)
Directions
Place rice in a bowl and make a shallow indentation in the center. Break the whole egg into the center. Season with 1/2 teaspoon soy sauce, 1/2 teaspoon mirin (if using), a pinch of salt, a pinch of MSG (if using), and a pinch of Hondashi (if using).
Stir vigorously with chopsticks to incorporate egg; it should become pale yellow, frothy, and fluffy in texture. Taste and adjust seasonings as necessary.
Sprinkle with furikake and nori (if using), make a small indentation in the top, and add the other egg yolk (if using). Serve immediately.
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