Tamago Gohan: Egg Rice Bowl
Warm rice meets a silky raw egg yolk, soy sauce, and mirin in Japan's ultimate comfort bowl. Crispy nori and scallions add texture—ready in 5 minutes.
- Total time
- 5 min
- Servings
- 2
- Calories
- 310
- Protein
- 9g
comfortsimplejapanesevegetarianeggscreamycrispyweeknight
Ingredients
- 2 cups cooked white rice, warm
- 2 whole eggs, large
- 2 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- ½ sheet nori (seaweed sheets), sliced into thin strips
- 2 whole scallions, sliced thin
- 1 tsp furikake seasoning (optional)
Instructions
- 1
Divide warm rice between two bowls, packing it gently to form a small mound in the center of each.
- 2
Crack one egg into each bowl directly over the rice, keeping the yolk whole and centered.
- 3
Drizzle soy sauce and mirin over the egg and rice in even strokes.
- 4
Top each bowl with nori strips, scallions, and a pinch of furikake if using.
- 5
Stir vigorously with your spoon until the raw egg yolk breaks and coats the rice, then serve immediately.
Tools you’ll need
- two serving bowls
- spoon
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