Egg Over Rice (Raw Egg Stirred into Hot Rice with Soy Sauce)
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Tamago Kake Gohan is a simple Japanese comfort food consisting of raw egg stirred into freshly cooked hot rice and seasoned with soy sauce.
Read more
The core of this dish lies in utilizing the steam and residual heat of the rice to warm and partially cook the raw egg. As it is whipped rapidly with chopsticks, the egg transforms into a silky, custard-like coating around every single grain of rice. Melting a small pat of butter in the center before adding the egg introduces an additional layer of rich aroma. Soy sauce is added gradually to balance the richness with its savory umami depth. To complete the dish, seaweed flakes and finely chopped green onions are sprinkled on top. It must be eaten immediately while steaming hot, as letting it sit cools the egg and causes the rice to become soggy.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Divide 2 cups of freshly cooked hot rice between two bowls and make a shallow well in the center of each.
Work while the rice is still steaming, because cooled rice will not gently warm the raw egg.
- 2Control
Add half of the 10 g butter to each well, then lightly cover it with hot rice for about 30 seconds.
If a firm piece remains, turn a little rice over it so the heat melts it evenly.
- 3Prep
Crack 1 very fresh egg into the center of each bowl.
Check before mixing, and remove any shell fragments right away so they do not disappear into the rice when stirred.
- 4Season
Do not pour all 2 teaspoons of soy sauce at once.
Drizzle in about half first, mix, then taste and use the remaining soy sauce only as needed to control saltiness.
- 5Prep
Use chopsticks to break the yolk and loosen the white, then stir quickly for about 40 seconds.
Stop when the grains look glossy and coated, and the egg has thickened slightly from the rice heat.
- 6Finish
Scatter 1 tablespoon seaweed flakes and 1 tablespoon chopped green onion over the bowls.
Serve while hot and eat immediately, before the rice loosens too much and the glossy egg coating turns watery.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tamago kake gohan features raw egg stirred into hot rice to create a glossy, silky film.
- Finish cue
- Serve while hot and eat immediately, before the rice loosens too much and the glossy egg coating turns watery.
- Avoid this
- Check before mixing, and remove any shell fragments right away so they do not disappear into the rice when stirred.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
10min, 6 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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