Recipe Tamago kake gohan

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Noté 4.2 étoiles par 6 utilisateurs.

Portion

Preparation time

5 minutes

Cooking time

30 minutes

Fancy an express bowl of comfort food from Japan? Tamago Kake Gohan is the perfect recipe: just-cooked hot rice, an ultra-fresh raw egg and a drizzle of soy sauce... Just stir and the magic happens. Melting texture, intense umami flavor and absolute simplicity. Enjoy it for breakfast or as a light meal, it's a concentrate of sweetness and authenticity ready in a flash.

Ingredients

1 very fresh egg (preferably organic)
1 bowl of hot Japanese white rice (koshihikari type)
1 to 2 teaspoons soy sauce

Trim (optional)

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Instructions

Start by cooking the rice. If you're using raw rice, rinse it several times in cold water until the water runs clear.
Drain and leave to stand for twenty minutes. Then cook it in 1.2 times its volume of water, covered, over a low heat for around ten minutes.
Leave to stand for a further 10 minutes off the heat, without removing the lid. A rice cooker is also ideal for this step.
Meanwhile, crack an egg into a small bowl.
Make sure it's fresh: the white should be dense, the yolk well rounded. You can beat it lightly for a fluffier texture, or simply remove the yolk if you prefer a more refined presentation.
Pour the hot rice into a bowl. Add the beaten egg (or yolk), then drizzle with soy sauce to taste.
The hot rice will lightly "cook" the egg, forming a creamy, glazed texture. Stir just before serving.
For even more deliciousness, sprinkle with sesame seeds, a little nori, or furikake seasoning. You can also add a touch of butter, a few drops of dashi or a drizzle of mirin for variety.

Recipe notes

Tamago kake gohan is a popular and ancient Japanese dish, eaten since the Edo era (1603-1868). Often referred to as "TKG" by young people, it is appreciated for being economical, nutritious and quick to prepare, ideal for students or those short on time.In Japan, eggs intended to be eaten raw, as in tamago kake gohan, must meet very strict sanitary standards to avoid the risks associated with salmonella.Every Japanese family has its own favorite recipe, varying the amount of egg and soy sauce to achieve the perfect texture and taste, making it a very personal dish.There are even tamago kake gohan competitions where participants compete to create the tastiest or most original versions.

If you don't like raw egg yolk, you can prepare it in an equally tasty way:

- Marinated in soy sauce:
The yolk becomes melting, silky, almost candied, with a very pronounced umami taste.
Simply immerse in soy sauce (you can add a little mirin or cooking sake), cover the container and leave to marinate in the fridge for 6 to 12 hours, depending on the desired texture.

- Semi-dry "shoyu tamago" candied version:
For a firmer, "salted candy"-like texture, place the yolks on a bed of miso or in a salt + sugar mixture (half and half), and leave them to "cure" for 5 to 6 days in the fridge.
The result is an almost firm yolk, ideal for grating over hot rice, pasta or even sautéed vegetables.

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