00:00This is Tamagokake Gohan, egg on rice, or TKG for shot.
00:04It's just rice and a raw egg, and somehow it's one of the most satisfying things you can eat in
00:10Japan.
00:10In this video, I'm going to show you my method, plus 6 topping ideas to keep it interesting.
00:17Let's get started.
00:18If you want to read more, check out my full TKG article with 15 topping ideas.
00:24Just google Tamagokake Gohan's that you'd find it.
00:26First, since we're eating the egg roll, this is the most important rule.
00:30Make sure to use pasteurized eggs that are safe to eat roll.
00:34Always check the label.
00:35In Japan, eggs are often eaten roll, so pasteurized is the norm.
00:40For the best results, use Japanese short grain white rice.
00:44I have a video for how to cook Japanese rice on my channel, so check it out if you don't
00:49have a rice cooker.
00:50I use 150g of cooked rice per large egg.
00:53And the egg is about 50g without the shell.
00:57Hover your palm over it.
00:59It should feel warm, not hot.
01:01Here's the dip.
01:02I freeze cooked rice in 150g portions, then microwave one in the morning when I'm in a rush.
01:08Now the seasoning.
01:10This is my favourite.
01:12Terakoya's soy sauce made specially for TKG.
01:15With dashi, sugar, mirin and oyster extract.
01:17It's got the deep umami, a little sweetness, and a subtle oceanic note.
01:23If you can't find it outside Japan, I'll show you how to make a homemade version with common pantry items
01:28later.
01:29Okay, let's make the most basic version.
01:31My style is based on the sunrides method, which uses the whole egg, but I separate it first.
01:38So separate the yolk and set it aside.
01:41Pour the white over the rice with your sauce.
01:44If you can't get that special TKG soy sauce, then add 1 teaspoon of soy sauce,
01:491 1⁄2 teaspoon of oyster sauce, 1⁄8 teaspoon of sesame oil,
01:541⁄8 teaspoon of dashi granules, 1⁄8 teaspoon of sugar,
01:58and a pinch of salt.
02:00That's my easy homemade version.
02:02Mix vigorously for about 10-15 seconds until every grain is coated.
02:06Mixing the white in first with the seasoning means it doesn't feel too egg-whitey.
02:13And umami goes right into the rice.
02:15Next, make a bed of chopped green onions and gently place the yolk right in the center.
02:21This is the classic and it's how I start nearly every bowl.
02:24It looks way nicer and it's more satisfying because you get to break the yolk yourself
02:29and mix in as much or as little as you like.
02:33So I usually start it the same way, but since I eat TKG a lot, I love to mix it
02:39up.
02:40Here are 6 toppings that level it up even further.
02:44Number 1 is my ultimate Japanese style TKG.
02:47Mix in your egg white and seasonings as before, then pile tenkasu on top.
02:53These are tempura flakes that add a crunchy texture and savory flavor.
02:58Sprinkle bonita flakes on top for added umami, then your green onions and egg yolk.
03:04That deep fried crunch gives it a chunky flavor in the best way.
03:10Next, a modern take.
03:12Scatter about half a cube of avocado on top, a teaspoon each of sesame seeds and sesame oil,
03:18and a generous blob of wasabi before adding the yolk.
03:21You need to mix this one really well so you don't get a surprise mouthful of wasabi.
03:28It's creamy with a delicious wasabi kick and the sesame oil ties it all together.
03:33For number 3, okaka, which is usually a rice ball filling.
03:38Put 5 grams of bonita flakes in a bowl and add a teaspoon of toasted white sesame seeds
03:44and a teaspoon of soy sauce.
03:47Mix it well until there are no more dry bonita flakes.
03:50Mix this is a simplified okaka.
03:52It's so easy and good.
03:54For this one, I mix the rice and egg white plain since the okaka is already flavorful enough.
04:00Extra sauce might make it too salty.
04:03And you can always add it later if you think it needs a bit more.
04:07Top with the egg yolk and that's it.
04:10Simple, smoky and savory.
04:13If you like it hot, this spicy version of tanuki is for you.
04:17Instead of the usual base, add your egg white along with half a teaspoon of sesame seeds,
04:22half a teaspoon of toubanjan, which is Sichuan chili bean paste,
04:26a teaspoon of soy sauce,
04:28a drizzle of sesame oil.
04:29If you can't get toubanjan, try it with your favorite chili paste.
04:33Mix it up until all the grains are evenly coated,
04:37then top with a generous sprinkle of tenkasu,
04:40chopped green onions,
04:41and your yolk.
04:42You could even decorate it with dried chilies or chili threads for extra heat and color.
04:49This one might surprise you.
04:51TKG with an Italian twist.
04:53I skip the sauce.
04:54Mix in a pinch of salt and a drizzle of olive oil into the egg whites and rice instead.
05:00Mix it up.
05:01Then arrange about 20 to 30 grams of cured ham on top.
05:05Leave the center empty for the yolk.
05:07Then top with grated parmigiano,
05:10some ground black pepper,
05:12and a sprinkle of dried parsley.
05:15The salty ham and tangi cheese make it a whole different experience,
05:19and it works surprisingly well.
05:21And finally, a classic Japanese combo.
05:24Mixed egg white and TKG sauce into the rice,
05:28then top with a handful of shirasu.
05:30These are blanched white bait.
05:32A mound of grated daikon scattered with chopped green onions,
05:37kizami nori,
05:38and shijimi togarashi.
05:40Finally, golden yolk.
05:42And that's it.
05:42The daikon is so refreshing and balances the richness of the yolk perfectly.
05:47And that's it for my guide to Tamagokake Gohan.
05:51I hope this video inspired you to try TKG
05:54or gave you some new ideas to keep it interesting.
05:58And if you have a goat topping you didn't see here,
06:01share it in the comments.
06:02If you want even more topping ideas,
06:05the full list of 15 is on my blog.
06:08The link is right there on the screen for you.
06:11Want even more delicious recipes?
06:13Grab my free cookbook from the link in the description.
06:16Next week, I'm making garlic teriyaki chicken don.
06:20Hope to see you there.
