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 and on social media. Some restaurants even use TKG on their menus.
- 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
How to make
1. Crack a raw egg into a bowl of hot steamed rice
2. Add soy sauce to taste
3. Mix thoroughly until the egg coats the rice
Food safety note
In Japan, eggs are produced and handled with strict hygiene standards that make eating them raw relatively safe. This dish is less common in countries where eggs are not produced to the same standards.