Tamago Kake Gohan

Step 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.

• 100 gShort-grain White Rice

Step 2 · Prepare the Eggs

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

• ×2Eggs

Step 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.

• 1 cupShrimp Stock
• 1 tbspWhite Miso Paste

Step 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).

• 80 gSalmon

Step 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.

• 2 tbspGreen Onions
• 1 tbspChili Oil

Step 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.

• 100 gShort-grain White Rice
• ×2Eggs
• 1 pinchSalt

Step 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.

• 2 pinchesFurikake
• 100 gShort-grain White Rice
• ×2Egg Yolks

Step 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.

• 80 gSalmon
• 100 gShort-grain White Rice