T.K.G. - Tamago Kake Gohan | 卵かけご飯 [tamagokakegohan]

This is Japanese comfort food: raw egg mixed with rice and dashi-soy sauce. Traditional Japanese breakfast dish. Easy to cook and tasty!

BTW, “tamago” is egg and “gohan (Ref. my ISG post-004🇯🇵) ” is steamed rice in Japanese.

How to make T.K.G. next generation:

For your T.K.G. debut, try “T.K.G. next generation ❤︎ incredible collaboration with Italian 🇮🇹“ for stay at home lunch or weekend brunch? It might be a little easier for your first challenge…

There are 3 steps;

I. Preparing rice - cook rice or defrost frozen rice

*Check next section “How to freeze leftover Japanese rice a bit better…“

II. Preparing ingredients

III. Finishing

Then, let’s start cooking!

I. Making Rice

1. Rinse Japanese short-grain rice, and cook according to package instructions.

If you want to cook the rice a bit better, check out my blog “Chirashizushi”!

II. Preparing Ingredients

1. Option: Slice bacon into 5mm strips and fry them until crispy.

2. Warm milk in the microwave.

III. Finishing

1. Serve hot rice in a bowl, pour the warm milk on the rice, and mix well.

2. Grate the cheese finely over the rice.

3. Put a yolk, crispy bacon, and black pepper on top of the rice, and then pour

the (dashi) soy sauce in and mix well. Eat immediately!

📌 Kokomi's Point for Non-raw-egg-eaters:

If you prefer, all ingredients except black pepper, bacon (optional), and (dashi) soy sauce in a bowl and mix, and then heat for about 30 seconds in the microwave.

📌 Kokomi's Kitchen Tool : Egg Yolk Divider

How to freeze leftover’s Japanese rice a bit better....

Scientifically, the best time to freeze rice is just after it finishes cooking because the starch ages. It makes the rice firm and dry. So, if you have enough space in the freezer, put it in the freezer a.s.a.p.. If not, put it in the freezer when the rice cools to room temperature.