Tomago kake gohan (Traditional Japanese breakfast)
4 servings
180 minutes
Tamago kake gohan is a simple yet exquisite breakfast beloved in Japan. Its history traces back to the tradition of enjoying the freshness of natural ingredients. In this dish, warm fluffy rice is combined with a rich, tender egg yolk marinated in soy sauce, sake, and rice vinegar. The marinated yolk adds a deep umami flavor to the dish, making it particularly rich. The cooked rice is gently mixed while the yolk is carefully placed in the center, creating a perfect blend of textures. This breakfast embodies the philosophy of Japanese cuisine: harmony of simplicity and flavor where natural ingredients shine.
1
Rinse the rice in cold water until it becomes clear. Pour cold water into the pot with the rice and let it sit for 40 minutes. Cover the pot, bring to a boil over medium heat, and let it boil for 4 minutes. Reduce the heat and cook the rice on low for 15 minutes. Before turning off, increase the heat to maximum for 4 seconds. Leave the cooked rice in the covered pot for 15 minutes, then remove the lid, let it sit for 2 minutes, and gently stir from the bottom up.
- Rice: 200 g
- Water: 500 ml
2
Mix soy sauce, sake, and vinegar in a separate bowl and gently add the yolks without breaking them. Cover with film and marinate for at least 3 hours.
- Egg yolk: 4 pieces
- Soy sauce: 5 tablespoon
- Rice vinegar: 1 teaspoon
- Sake: 1 tablespoon
3
Before serving in a bowl with rice, make a dent and carefully place the marinated yolk and soy sauce in the dent with a spoon.
- Egg yolk: 4 pieces
- Soy sauce: 5 tablespoon