1.
raw egg on rice
A simple Japanese breakfast dish consisting of a raw egg mixed into hot steamed rice, typically seasoned with soy sauce.
Etymology
卵 (egg) + かけ (from 掛ける, to pour over) + ご飯 (rice, meal)
Forms
Often abbreviated as TKG (Tamago Kake Gohan), especially in casual conversation, on social media and on some restaurant menus.
Cultural note
The basic dish is a raw egg cracked over hot rice, seasoned with soy sauce and mixed until the egg coats the rice. Japanese eggs are produced to strict hygiene standards for eating raw, which is why the dish is everyday food in Japan and rarer abroad. Common variations:
- 卵黄だけを使う - using only the yolk
- 白身を泡立てる - whipping the egg white
- だし醤油を使う - using dashi soy sauce
- ごま油を加える - adding sesame oil