If you are looking for something tasty to complement your to eat lunch rotation of yogurt toast and cooked oatmeal, we have a quick and easy recommendation for you. Enter: Tamago kake gohan (“egg on rice”), a traditional Japanese breakfast recipe that you can whip up in minutes. As May is Asian American and Pacific Islander Heritage Month, it’s the perfect opportunity to sample new cultural recipes like this one, which combines steamed rice with a raw egg that cooks slightly when you stir it over the rice. If you’re feeling adventurous, be sure to try the Japanese breakfast recipe below and add your own twist with seaweed, sesame seeds or soy sauce. Then take a look at our list of other delicious Japanese recipes (which are not sushi and ramen) for lunch and dinner!
Traditional Japanese Breakfast: Tamago Kake Gohan
- 1/2 cup white sushi rice
- 1 cup of water
- Pinch of pink or sea salt
- 1 raw egg
- Soy sauce or coconut aminos
- To start, rinse the rice thoroughly in a mesh sieve until the water runs clear. Place the rice in a small saucepan or pot, with a cup of water and salt. Bring the water to a boil, then reduce the heat to low and cover with a lid until the rice is completely cooked, about 20 minutes. Remove the pan from the heat source.
- Put the rice in a small bowl. Crack the fresh egg on top of the rice, then stir the egg to lightly cook the egg. Cover with a little soy sauce and crumbled seaweed and enjoy immediately. Yield: 1 serving.
If you make this traditional Japanese breakfast recipe, share a photo with us @BritandCo on Instagram — and don’t forget to sign up for our newsletter for more recipe ideas!
Recipe and photos by Sarah Anderson.