Tamagokake gohan (TKG) is a popular and simple Japanese dish consisting of a raw egg and rice. It is often eaten for breakfast or as a quick and easy meal. This recipe will show you how to make traditional tamago kake gohan with few ingredients.

material:

• 2 cups cooked short grain rice

• 2 large eggs

• 2 tbsp soy sauce

1 teaspoon dashi powder (optional)

• green onion or seaweed (for garnish)

Instructions:

1. Cook short grain rice as directed on the packet. Once cooked, fluff the rice with a fork and transfer to a bowl.

2. Crack the eggs into another bowl and lightly loosen them with a fork.

3. Add the beaten egg to the rice and mix well. If you mix the egg and rice while the rice is hot, the egg will harden easily.

4. Put soy sauce and dashi powder (if available) in a bowl and mix well. The dashi powder is optional, but adds umami to the dish.

5. Garnish with green onions and seaweed.

6. Tamagokake gohan should be served immediately when the egg is melty.

Egg over rice is a versatile dish that can be eaten in many ways. You can also top with sesame, furikake, and thinly sliced ​​meat such as bacon or chicken. It also makes effective use of leftover rice. This dish is a staple of Japanese cuisine and can be eaten for breakfast, lunch or dinner.

Note:

It's served raw, so it's important to use fresh, safe eggs in this recipe. Also, the food is best eaten hot.