Japanese-Style Rice With Egg
Japanese-Style Rice With Egg

The Japanese dish tamago kake gohan, or “egg on rice,” is very well-known. It consists of boiled rice, a raw egg, and soy sauce. This dish is regarded as one of the most well-known breakfasts in the country.

Due to its simplicity and the use of ingredients that are widely available throughout the nation, this dish, abbreviated as TKG, has become a part of the most traditional Japanese culture. Due to the seamless blending of the egg and rice in the bowl, this meal is not only simple to make but also simple to enjoy.


The Essentials for Tamago Gohan

It only takes two minutes to prepare (maybe three minutes at most), and you probably already have majority of the ingredients on hand.

Rice should be the first thing you prepare; one egg needs about a cup of cooked rice. It can be cold, lukewarm, hot, or anywhere in the middle, as long as it isn’t stale. You may reheat leftover rice in the microwave for one minute if you put it in a bowl.

Then you require an egg. Given that you’ll be eating the egg raw, it’s important to use a good, clean egg and break it cleanly. If you are uncomfortable with such things, buy pasteurised eggs (or self-pasteurize them using a sous vide device at 135°F (57°C) for two hours), or gently cook your eggs in simmering water for a few minutes before adding them.

Adding coddled eggs to the rice won’t give them nearly the same lightness, but you’ll still get the same result.

Some people enjoy being picky, possibly separating the egg and combining the rice’s white and yolk before folding the yolk in. Before stirring it into the rice, some people will quickly combine the soy sauce and egg. Although I’ve tried all these methods, there is really no reason for me to utilise them since the simplest one achieves the same results: Stir the rice after adding the egg and seasoning. Making a small well in the rice helps a little and is attractive, but it is by no means necessary.

Japanese-Style Rice With Egg
Japanese-Style Rice With Egg


  • 1 cup hot cooked white rice (about 340g cooked rice)
  • 1 large egg (plus 1 optional egg yolk)
  • ½ teaspoon soy sauce, plus more to taste
  • ½ teaspoon mirin (optional)
  • Pinch of salt, plus more to taste
  • Pinch MSG powder, such as Aji-no-moto (optional)
  • Pinch Hondashi (optional)
  • Furikake to taste (optional)
  • Thinly sliced or torn nori to taste (optional)




  1. Make a small depression in the centre of a bowl of rice. The core of the egg should be cracked. Add a half teaspoon of soy sauce, a half teaspoon of mirin (if using), a dash of salt, a dash of MSG, and a dash of Hondashi to the dish to season it.
  2. Egg should be thoroughly mixed with chopsticks so that it becomes a pale yellow colour and has a foamy, fluffy texture. Taste the food, then season as needed.
  3. Make a small depression in the top and place the other egg yolk after adding furikake and nori (if using). Serve instantly.

By Elijah Hughes

You’re on a lifestyle and wellbeing journey, and you want to have fun while traveling across the world. We’re right with you! Because how you feel influences each day of your life, you try so hard to become healthy and enjoy every moment of it. We’re here to help, give advice, and inspire you no matter where you’re going. We cut through the clutter with uncomplicated, expert-reviewed, first-person experiences aimed at assisting you in making the best decisions for yourself and the people you love.