This is one of my favorite comfort foods. The egg yolk mixed into the rice just makes it so decadent. Tamago Kake Gohan is a Japanese dish where either a whole raw egg or just the yolk is served on top of seasoned rice. I personally like to use just the yolk, and I soy cure them for a couple of hours before putting everything together.
Ingredients:
- 2 egg yolks
- soy sauce
- sushi rice
- rice wine vinegar
- sheet of nori
- furikake
- sesame oil
- sesame seeds
- salt
The first thing you’ll want to do is prepare your egg yolks a couple hours before. Separate 2 egg yolks from their whites and place them in a small bowl. Cover them with enough soy sauce that they are submerged. They will float, so once you have added the soy sauce to the bowl, cover them with a paper towel. I don’t mean cover the bowl; place the paper towel directly into the soy sauce on top of the egg yolks. It will absorb the soy sauce and ensure that the tops of the eggs cure evenly. Cover the bowl with a lid and place in your fridge for 1.5-2 hours.
At the hour and a half mark, get out the rice cooker. I used my single serve rice cooker for this since I was only preparing one little bowl for myself. Cook your rice, I personally like to add the rice vinegar right into the water when I am cooking my rice. Just a little splash. Once the rice is done cooking, add it to a bowl. Take one sheet of nori and crumble it over the rice, add furikake of choice, and a drizzle of sesame oil. Mix all of this together, and then get out your egg yolks. By this time they will be perfectly cured. Since they were in there for only about 2 hours, they will still be very runny, just a tad thicker than a raw yolk. Be careful not to leave them in the cure for too long, as they will get jammy. Although jammy eggs are delicious, that’s not the texture you want for this dish. We can revisit jammy cured egg yolks later. Scoop your yolks from their soy sauce, and place them on top of your rice. Top with sesame seeds and flaky salt. Mix everything up and enjoy!
九生 