Some of Wisconsin's winteriest weather tends to visit this time of year - between the middle of January and the middle of February - and it can manage to knock even those of us born here on our butts. So what's one to do? I fight back with warm beverages and roaring fires (or candles if I'm in low effort mode). But I also do something else - I start those frigid mornings with a hot breakfast. Today, we're visiting Japan at our tables with a quick and easy Japanese Egg Rice - also known as Tamago Kake Gohan.
The key to making this simple meal (that works for any meal, really) is using very hot, still steaming rice to lightly cook the egg as you vigorously stir in the egg with chopsticks and make a light, fluffy, creamy rice in the process. The heat gently cooks the egg without creating any curds whatsoever and the soy sauce kicks the flavor up to eleven! Then a light sprinkle of Japan's version of everything but the bagel seasoning - furikake - and you are good to go. Unless ….
The recipe below is complete, but you can mix things up a bit easily with more items. Up your protein by adding another egg yolk on top of your finished rice. Not up for raw egg? Add some sliced avocado! Sliced green onions or coarsely chopped or torn fresh herbs are also nice on top of this easy meal. Take it up a notch with some micro greens and sliced pickled ginger or just eat it as is. Either way, enjoy!
Japanese Egg Rice (Tamago Kake Gohan)
- 1 cup hot cooked white rice
- 1 large egg
- ½ teaspoon soy sauce, plus more to taste
- Furikake, to taste
Place the very hot rice in a small serving bowl and make a shallow indentation in the center. Break the whole egg into the center. Season with ½ teaspoon soy sauce.
Immediately stir vigorously with chopsticks to incorporate the egg; it should become pale yellow, frothy, and fluffy in texture. Taste and adjust seasonings as necessary.
Sprinkle the rice with furikake. Serve immediately.
- Yields: 1 serving - can be multiplied to make more, but mixing rice & egg is best done in individual serving bowls
- Preparation Time: 5 minutes - assuming you've made rice in advance - excellent use of rice cooker