~837 cal · 21g protein · 168g carbs · 7g fat (estimated, per serving)
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Bowl of hot rice with a glossy raw egg and soy
🇯🇵 Osaka (Kansai)
Tamago kake gohan — "egg over rice," or TKG — is the humble, beloved Japanese breakfast made in seconds: a fresh raw egg beaten into a bowl of steaming rice with a little soy sauce until glossy and creamy. Simple enough for a rushed morning, it is comfort food that generations of Japanese grew up on.
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Make it yours
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 1 —
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1 bowl hot cooked short-grain rice
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1 very fresh egg
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1-2 tsp soy sauce
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1 tbsp sliced scallion (optional)
Instructions
1
Serve the rice hot in a bowl, straight from the cooker.
2
Crack the egg (or add the tofu) into the center.
3
Add the soy sauce (or tamari).
4
Beat everything together quickly with chopsticks until the rice turns creamy.
5
Top with scallion and eat immediately, while hot.
Japanese home breakfast.
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🌏 While it simmers — know your destination
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Osaka (Kansai). Japan’s kitchen, capital of “eat until you drop” street food.
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Japan. An archipelago obsessed with seasonality and craft.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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