Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fuente: Tradicional
30 min3420 kcal
Sin lácteos🌶️🌶️
Tamago Kake Gohan (Egg over Rice)
A raw egg whisked into steaming rice with a splash of soy — a two-minute Japanese breakfast that turns simple pantry staples into silk.
Fuente
Receta de Japanese home kitchens · 🏠 Cocina casera
Japanese home-style / 日本の家庭料理 — Eating raw egg stirred into hot rice was documented in Japan in the late 1800s and became an everyday breakfast once eggs grew affordable in the postwar decades. It is now a beloved, minimal comfort food across the country.
Watch it being made · 3 videos
⏱ 5 min🍽 1 porciones🔥 350 kcal🇯🇵 Japón
VegetarianoSin lácteosSin frutos secos
Pasos
Serve the rice hot into a bowl and make a small well in the center.
Crack the egg into the well — or, for a fluffier bowl, whisk the white to a foam first, then add the yolk.
Add the soy sauce and whisk everything through the hot rice with chopsticks until glossy and creamy.
Scatter green onion, nori or sesame on top and eat immediately while it's hot.
💡 Consejos
- Freshness and food-safe eggs matter most, since the egg is eaten raw — use pasteurized if unsure.
- The rice must be piping hot so it gently warms and thickens the egg.
- A dash of dashi soy sauce made for TKG adds extra umami.
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