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Japanese

Tamago kake gohan (egg on rice)

Non-vegetarian

卵かけご飯 · tamago kake gohan

A Japanese breakfast in a minute: a very fresh raw egg stirred into steaming rice with a dash of soy sauce until it turns silky and golden.

Tamago kake gohan (egg on rice) is a Japanese rice dish, ready in about 32 minutes and made with short-grain rice, egg and soy sauce. It serves 1 and is rated beginner to cook.

Start cooking
Bowl of white rice mixed with beaten raw egg
Photo: Ocdp / Wikimedia Commons · CC0-1.0
Prep
2 min
Cook
20 min
Rest
10 min
Total
32 min
Serves
1
Level
Beginner
Calories
343

Ingredients

1 serving

Equipment

Method

  1. Step 1

    Rinse the rice until the water runs nearly clear and cook it in a rice cooker (opens in a new tab) or pan with 100 ml water; rest 10 minutes covered.

  2. Step 2

    Spoon the steaming rice into a bowl and make a hollow. Crack in the egg (opens in a new tab) (or just the yolk, with the white whisked in first for a fluffier texture) and add the soy sauce (opens in a new tab).

    • 1 min

  3. Step 3

    Stir quickly with chopsticks until the egg (opens in a new tab) coats the rice and turns pale and creamy from its heat. Top with katsuobushi (opens in a new tab), nori (opens in a new tab) and spring onion (opens in a new tab).

    • 1 min

About this dish

Origin
Japan · Well documentedMore food from Japan
Dish
Breakfast · Rice dishes · Egg dishes
Cooking method
Boiled, Raw
Taste
umami, creamy, mild
Diet
Pescatarian · Dairy-free · No nut ingredients
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · DASH-style
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · Minimal cleanup
Cook more with
Short-grain rice · Egg · Soy sauce
Techniques
Boiling

Allergens

  • Contains: Eggsfrom egg
  • Contains, can be adapted: Fishfrom katsuobushi (bonito flakes)
  • Contains: Wheatfrom soy sauce
  • Contains: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

343 kcal per serving

Calculated

1 serving ≈ 131 g · recipe makes 1

Where the energy comes from

  • Protein 14%
  • Carbohydrate 72%
  • Fat 14%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy343 kcal262 kcal
Protein11.6 g8.9 g
Carbohydrate60 g45.9 g
Net carbohydrate——
Sugars——
Added sugars0 g0 g
Fibre——
Fat5.2 g4 g
Saturated fat1.7 g1.3 g
Trans fat——
Cholesterol186 mg142 mg
Sodium383 mg293 mg
Salt equivalent1 g0.7 g
Vitamins & minerals per serving
Potassium
151 mg
Calcium
32 mg
Iron
1.6 mg
Magnesium
27 mg
Vitamin A (RAE)
—
Vitamin C
0 mg
Vitamin D
1 µg
Vitamin B12
0.4 µg
Folate (DFE)
29 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: katsuobushi (bonito flakes), nori, spring onion.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The rice must be piping hot so it warms the egg as you stir.

Food safety

  • Contains raw or barely cooked egg. Use clean, uncracked hen eggs within their best-before date — British Lion or Laid in Britain eggs in the UK, or pasteurised eggs (the USDA's advice for any recipe calling for raw egg) — especially for young children, pregnant people, older adults or anyone unwell.
  • Japanese eggs are produced and dated for raw eating; eggs elsewhere may not be.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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