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A take on Tamago Gohan aka “Egg Rice”

I was introduced to a version of this dish by my brother in law. This is a breakfast dish he has made for me a few times. When I was first served it, I thought it was unique to say the least. But I gave it a try, and was pleasantly surprised.

Typical Tamago Gohan is a Japanese dish where a raw egg is placed over hot rice, topped with seasonings and whipped with chop sticks to make a fluffy concoction that is eaten for breakfast. I am not a fan of using completely raw egg, so I use the name “Tamago Gohan” lightly. I precook my egg over easy, so I still get the runny yolk but I get completely cooked whites.

I also use a rice seasoning that is made up of sesame seeds, salt, sugar, and shredded Nori. I typically do not like seaweed, but in this unusual breakfast it fits perfectly and perfumes the rice with nuances of the sea. I would say this dish is for slightly more adventurous eaters, but if you look at the list of ingredients and like most of them, I would tell you to at least try this dish once.

My brother in law’s version had pickled ginger in it, but I swapped that out for Kimchi (a Korean side dish of fermented/pickled vegetables, typically napa cabbage). I made a homemade quick-Kimchi, and that recipe will be posted at a later date. You can use the pickled ginger, kimchi, both, or neither in your Tamago Gohan. I have tried this egg rice all ways and it is totally delicious!

Tamago Gohan
Makes 2 servings
Time: 25 minutes

1 cup medium grain rice
2 cups water
4 tbsp. soy sauce
2 tbsp. rice seasoning
2 tbsp. sesame seeds
2 eggs
cooking spray
6 oz extra firm tofu
¼ cup kimchi, chopped
1 scallion, chopped
Sauce:
3 tbsp. mayo
¼ cup sriracha

1.

Mix mayo and sriracha in a small bowl and set aside.

2.

Slice tofu into two 3oz portions.

3.

Add rice to medium saucepan, and rinse once. Discard cloudy rinsing water.

4.

Add 2 cups water to rice, and place on stove over medium high heat.

5.

Cook until rice starts to boil, about five minutes, then partially cover with lid and reduce heat to medium.

6.

Cook on medium until rice craters, about 5 minutes. Cover completely and reduce heat to medium low, and cook for 10 minutes.

Craters look like scattered deep holes or pockets.

7.

Uncover rice, fluff, and separate rice into 2 portions in bowls.

8.

Add 2 tbsp. soy sauce and 1 tbsp. rice seasoning to each bowl.

9.

Add 1 tbsp. sesame seeds and about 2 tbsp. sriracha-mayo sauce to each bowl.

You can add more or less, depending on your taste.

10.

Spray small sauté pan with cooking spray, and heat over medium high heat.

11.

Add egg and cook until the white is cooked but the yolk is runny, flipping once, about 2 minutes on each side.

You want the eggs over easy. You can cook one egg at a time or both at once, I cooked one at a time for a cleaner presentation.

12.

Add one cooked egg to each bowl, and add 3oz slice of tofu to each bowl.

13.

Sprinkle with scallions and kimchi.

14.

Break egg yolk, break apart tofu with a fork, and enjoy!

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