Tamago Gohan. Tamago kake gohan (left), along with tsukemono and miso soup Tamago kake gohan ( 卵かけご飯 , "egg on rice"; also abbreviated as the Latin letters TKG) is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce. Tamago kake gohan is sneaky in its simplicity. Sticky sushi rice — or in our case, leftover rice from another dish — is heated up until slightly tacky.
You can have Tamago Gohan using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Tamago Gohan
- You need 1 butir of Telur.
- Prepare 1 piring of Nasi putih.
- Prepare 1/2 sdt of Gula Palm.
- You need 1/4 sdt of Himalaya salt.
- It’s 1 sdm of Olive oil.
Tamago kake gohan can be translated into English as "rice topped with egg." It is a simple but incredibly popular dish in Japanese cuisine that is usually eaten at breakfast, although it can be enjoyed at any time of the day. White rice, a raw egg, and soy sauce are all you need for this deceptively hearty meal. Oh, and even though tamago gohan is a traditional Japanese breakfast, Jack and I enjoy it just as much for dinner. Following the tamago-kake-gohan boom, various products for tamago-kake-gohan were made.
Tamago Gohan instructions
Kocok telur dengan gula palm dan garam.
Tuang ovo ke teflon, tuang kocokan telur. Biarkan hampir matang lalu orak arik arik.
Masukkan nasi, aduk rata.
Angkat dan sajikan.
For example, there is a tamago-kake-gohan stirring rod which acts like a whisk to mix raw egg to a smoother consistency and also a tamago-kake-gohan T-shirt to express your love of tamago-kake-gohan. Tamago Kake Gohan is a Japanese-style rice dish in a bowl with piping hot rice and an egg. The raw egg is beaten into the steaming white rice till the granules turn pale yellow and get puffy. Season the rice bowl and garnish with roasted sesame seeds and nori flakes. Ten years ago I doubt that the thought of eating a raw egg would have sounded the least bit appetizing.
