(Japanese-Style Rice With Egg) Recipe
- 1 cup cooked hot white rice (about 12 ounces cooked rice; 340g)
- 1 egg (plus 1 optional egg yolk)
- Soy sauce
- Kosher salt
- MSG powder, such as
- or Accent (optional)
- Mirin (optional)
- Hondashi (optional; see note)
- Furikake (optional; see note)
- Thinly sliced or torn nori (optional)
- Place rice in a bowl and make a shallow indentation in the center. Break the whole egg into the center. Season with 1/2 teaspoon soy sauce, a pinch of salt, a pinch of MSG, 1/2 teaspoon mirin (if using), and a pinch of Hondashi (if using). Stir vigorously with chopsticks to incorporate egg; it should become pale yellow, frothy, and fluffy in texture. Taste and adjust seasonings as necessary. Sprinkle with furikake and nori (if using), make a small indentation in the top, and add the other egg yolk (if using). Serve immediately.
white rice, egg, soy sauce, kosher salt, accent, furikake
Taken from www.seriouseats.com/recipes/2016/04/tamago-kake-gohan-egg-rice-tkg-recipe-breakfast.html (may not work)