Japanese · Breakfast & brunch

Tamago kake gohan

Name: Tamago kake gohan
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 1 cup freshly cooked hot Japanese short-grain rice; 1 pasteurized large egg; 1 to 2 teaspoons Japanese soy sauce; 1 tablespoon thinly sliced scallion; 1/2 sheet toasted nori, torn; 1 teaspoon toasted sesame seeds

Steaming Japanese rice vigorously mixed with pasteurized raw egg and soy until glossy and aerated.

About 5 minTotal

About 5 minActive

$Cost

EasyDifficulty

Makes 1 serving

Equipment

A heavy covered saucepan works; use the package ratio and rest the rice before fluffing.
Best short-grain starting point
Zojirushi Neuro Fuzzy Rice Cooker · NS-ZCC10
View at Amazon
Another workable path: A heavy covered saucepan works; use the package ratio and rest the rice before fluffing.
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How we chose
Research-backed · reviewed Aug 2026
We matched verified short- and medium-grain support, capacity, heating controls, porridge and keep-warm modes, stable model identity, warranty, and the exact Amazon destination. Kwilt has not cooked with this rice cooker.
Zojirushi Neuro Fuzzy Rice Cooker · NS-ZCC10: Its documented short- and medium-grain settings fit the hot Japanese and Korean rice used across these breakfasts, while the porridge and keep-warm modes broaden its household value. Trade-off: It is expensive, takes counter space, and its nonstick inner pan needs careful utensils and eventual replacement; stovetop rice remains a valid path.
Another workable path: Cook short-grain rice in a heavy covered saucepan using its package water ratio, then rest it covered before fluffing and serving immediately.
Sources
Zojirushi NS-ZCC10 specifications
Zojirushi grain-setting guide
Amazon exact product listing

Ingredients

1× recipe · Makes 1 serving

1 cup freshly cooked hot Japanese short-grain rice
1 pasteurized large egg
1 to 2 teaspoons Japanese soy sauce
1 tablespoon thinly sliced scallion
1/2 sheet toasted nori, torn
1 teaspoon toasted sesame seeds

Instructions

Confirm the egg is commercially pasteurized and within its use-by date; keep refrigerated until the moment of assembly.
Put in a warm bowl and make a well. Crack the egg into a separate clean cup to inspect it, then add it to the rice.
Add 1 teaspoon soy sauce and beat egg and rice rapidly with chopsticks until the grains are evenly coated, glossy, and slightly foamy.
Taste before adding the second teaspoon soy. Finish with scallion, nori, and sesame and eat immediately; discard leftovers.