Tamago Kake Gohan
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Tamago Kake Gohan

1 serving

~40 min

Ingredients

Base

  • Short-grain White Rice100 g
  • Eggs×2

Soup

  • Shrimp Stock1 cup
  • White Miso Paste1 tbsp
  • Soft Tofu75 g
  • Soy Sauce2 tbsp
  • Green Onions2 tbsp
  • Chili Oil1 tbsp

Salmon

  • Salmon80 g
  • Soy Sauceto taste

TKG Seasoning

  • Soy Sauce½ tsp
  • Salt1 pinch
  • Furikake2 pinches

Instructions

  1. Cook the Rice

    Start the rice. Cook a pot of short-grain white rice (stovetop method or rice cooker). Everything else builds around the rice finishing hot.

  2. Prepare the Eggs

    Prep the eggs. Use fresh trusted eggs or pasteurize beforehand (see note above).

  3. Make the Soup

    Build the soup. In a small saucepan, bring 1 cup of unsalted shrimp stock to a boil. Whisk in a spoonful of white miso. Taste — if under-seasoned, add a splash of dipping soy sauce. Add the cubed tofu. Keep warm over low heat.

  4. Sear the Salmon

    Sear the salmon. Brush the lateral (cut) sides of the leftover salmon with sweet soy sauce. Heat a pan over medium-high. Toast the skin side first, then each saucy side, just until a quick sugar crust forms (the sweet soy caramelizes fast — keep it moving).

  5. Garnish the Soup

    Plate the soup. Ladle the soup and tofu into a bowl. Garnish with slivered scallions and a spoonful of chili oil.

  6. Assemble the TKG

    Build the TKG. Spoon hot rice into a bowl. Press a divot in the center. Crack one whole raw egg into the divot. Add ½ tsp premium (or mushroom) soy sauce and a pinch of MSG or salt. Stir quickly and thoroughly so the egg coats every grain before the heat of the rice overcooks it.

  7. Add Toppings

    Top the TKG. Make a second divot. Sprinkle furikake generously over the rice. Drop a single raw egg yolk into the new divot.

  8. Serve Immediately

    Serve. Plate the salmon alongside the soup and the rice bowl. Eat immediately while the rice is hot and the salmon crust is crisp.

Recipe from youtube.com

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