Sunday morning breakfast

Tamago kake gohan (卵かけご飯)

Weekend mornings are about the only time I make breakfast.

But as much as I love homemade crumpets, pancakes and the like, this Sunday morning called for something wholesome and comforting, and dead simple: tamago kake gohan (卵かけご飯).

Tamago is “egg”, Kake is “on” and Gohan means “rice”. And that’s all you really need.

Serves 2


  • 1 cup uncooked rice (preferably a short grain variety, but Jasmine works as well)
  • 1 really fresh egg, raw
  • Water
  • Light soy sauce, to taste (at least a teaspoon)
  • Optional: furikake, thinly sliced nori, toasted sesame seeds or sliced scallions


  1. Pick out any stones or rubble before rinsing the uncooked rice in water until the water runs clear.
    If you’re using a short grain or sushi rice, soaking the rice for about 30 mins to overnight helps the cooking process, but is not compulsory.

  3. Cook the rice either according to the packet or your preferred method (ie. absorption, steaming or rapid boiling).
    If you’re using a rice cooker to cook the rice, it’s 1 cup of water to 1 cup of uncooked rice.

  5. While the rice is cooking, lightly beat the raw egg with the light soy sauce.
    I usually prefer about 2 teaspoons of soy sauce to an egg.

  7. Fluff with cooked rice grain with a paddle or fork, before scooping into a bowl. Make a little well in the middle. Pour the egg and soy mixture in the well, and mix everything well.

  9. Serve piping hot with miso soup and any variety of pickles.