Tamago kake gohan

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Tamago kake gohan (left), along with tsukemono and miso soup

Tamago kake gohan (卵かけご飯?, egg on rice) or Tamago gohan in short is a popular Japanese breakfast food consisting of cooked rice topped or mixed with raw egg and—optionally—soy sauce.


Tamago kake gohan is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a dish. Beaten eggs are sometimes used, as are non-beaten. Sometimes only the yolk of the egg is used.

The dish is also known in Japan as "tamago bukkake gohan"(gohan means rice or food and bukkake means "splashed" or "dashed"), "tamago bukkake meshi" (meshi means rice or food), "tamago gohan", or simply "tamago kake". Tamago (egg) may be written 玉子, as an alternative to the single character 卵. Recently, "TKG" has become a popular abbreviation.

Method of preparation[edit]

A raw egg and Japanese rice is simply mixed in the rice bowl.

There is no "correct" way to make this everyday dish. The rice can be cold, recently cooked or re-heated; the egg may be broken directly into the rice bowl (before or after the rice), or beaten in a separate bowl beforehand. Some people dig a "well" in the mound of rice to pour the egg into.

Here is one example:

Nutrition facts[edit]

Eggs contain many nutrients and protein which are denatured when cooked; therefore it is thought that eating them raw maximizes the beneficial effects of these nutrients. Contrary to this belief, only half of the proteins are digestible in raw eggs.[1] In addition to this, due to high levels of avidin found in raw egg whites people who consume only raw egg whites can find themselves deficient in vitamin B7.[2] Raw eggs are a known transmission medium for salmonella which can be found in raw egg yolks.


See also[edit]