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Tamago Kake Gohan ... beats the living shit out of Pasta Carbonara.

ipsedixit Jun 14, 2012 10:29 AM

This is my take on Tamago Kake Gohan, a dish I just learned from a colleague of mine.

(Or I could easily call this post, "6 Easy Steps to Rice Nirvana")

1. Scoop out rice from rice cooker into a big bowl.

2. Dig a hole in the center of the rice.

3. While the rice is still steaming hot, crack a raw egg into the well.

4. Then dust with salt and pepper, chili flakes, and a small handful of Katsuobushi doesn't hurt either.

5. Vigrously mix and combine.

6. Eat.

If you like rice (and I do), and you like runny eggs (and I do), I urge you to try this.

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  1. r
    ricepad RE: ipsedixit Jun 14, 2012 11:41 AM

    My kids and I love this...my wife, tho, thinks it looks too much like a hot bowl o' snot. My daughter has modified it a bit. Sometimes, she'll heat a small non-stick pan until it's quite hot, and fry the egg for just a few seconds, so it develops some crispy edges while still remaining fairly runny. Then she'll dump the egg into her rice.

    1 Reply
    1. re: ricepad
      HillJ RE: ricepad Jun 15, 2012 05:14 AM

      I leave a plate over the bowl for 4-5 mins and the steamed rice creates a nice place for a soft boiled egg to form. Then I enjoy it. Runny yolk sure-gooey white no thanks. The plate does the trick!

    2. dave_c RE: ipsedixit Jun 14, 2012 11:52 AM

      In defense of Carbonara...

      Pasta Carbonra ---> Bacon/Pancetta +1
      Tamago Kake Gohan ----> Bacon/Pancetta 0

      Winner: Pasta Carbonara ! lol

      8 Replies
      1. re: dave_c
        paulj RE: dave_c Jun 14, 2012 10:29 PM

        How about adding a Hawaiian touch and use some dice Spam in rice? Pork belly, or pigs foot would also fit the Japanese cuisine. Or crisp fried pigs intestines for a Korean touch.

        I tried something like this, but with grits instead of rice.

        1. re: paulj
          FoodPopulist RE: paulj Jun 19, 2012 05:36 AM

          What about adding bacon or pancetta or something not normally found in Asian cuisine?

        2. re: dave_c
          linguafood RE: dave_c Jun 19, 2012 04:10 AM

          I'd add....

          *pasta* carbonara --> pasta. awesomeness = +1000
          steamed rice w/egg --> rice. meh = 0

          1. re: linguafood
            huiray RE: linguafood Jun 19, 2012 05:41 AM

            Heh. I'll bet you don't care to have rice with your Chinese or Japanese food either. :-D

            1. re: huiray
              linguafood RE: huiray Jun 19, 2012 07:05 AM

              Nah, not particularly. If I were told I could never eat rice again in my life, I'd be a-ok with that.

              Occasionally, I'll crave some fried rice, but mostly, I'm fine with the veggie, tofu, meat & fish dishes in both cuisines. To me, rice is just a waste of calories, that I'll gladly waste on pasta (or Chinese or Japanese noodles) instead '-)

              1. re: linguafood
                chowser RE: linguafood Jun 19, 2012 01:36 PM

                What about rice noodles? I love rice noodles, various forms.

                1. re: chowser
                  linguafood RE: chowser Jun 19, 2012 01:45 PM

                  Yeah, they're ok. Cause they're noodles. I know, I have a simple mind. But they're definitely not my favorite. In gua tiew (or however the heck you spell it), I like a nice rice vermicelli -- if those are the broader ones, it doesn't sound right.

                  Generally, though, I prefer my pasta made from wheat.

                  1. re: linguafood
                    chowser RE: linguafood Jun 19, 2012 03:34 PM

                    I'm an equal opportunity starch lover--pasta from wheat or rice or potatoes (not sure if gnocchi counts as pasta), rice (any grain), potatoes, any root vegetables. I don't think I have a preference but I do get cravings for certain ones.

        3. chowser RE: ipsedixit Jun 14, 2012 12:34 PM

          There's also bibimbap or dol sot bibimbap which I like in the winter. All that and more.

          My husband and son like to take the fat leftover from Zuni chicken and mix it w/ rice and then top w/ egg. I like the whites cooked if it's a whole egg.

          1. mariacarmen RE: ipsedixit Jun 14, 2012 01:50 PM

            maybe your problem is that your pasta carbonara is made with living shit....

            (but that does sound really good.)

            2 Replies
            1. re: mariacarmen
              ipsedixit RE: mariacarmen Jun 14, 2012 08:47 PM

              Give it a try. It certainly is easier than making carbonara.

              1. re: ipsedixit
                huiray RE: ipsedixit Jun 15, 2012 05:24 PM

                Pasta carbonara is fairly easy... and really I consider that dish and this one to be separate dishes, not interchangeable at all, even if they are both carbohydrate+raw egg.

            2. TeRReT RE: ipsedixit Jun 14, 2012 08:56 PM

              Really good fresh eggs help with this dish, the better tasting the eggs, the better tasting the dish.

              What my fiancee does and what I have done with her is whip the egg first in a bowl, getting lots of air in it until its foamy/frothy, then dump that on the rice and continue as before. It seems to be a pretty popular step as far as I can see.

              I went to a tiny restaurant in Japan with my fiancee and her sister, famous for this dish. Literally all they had was this dish, served with miso soup. They had their own chickens and their eggs were famous for being so tasty.

              My before and after pictures of Egg beside rice, and then Egg on rice :P

              1. z
                zzDan RE: ipsedixit Jun 15, 2012 06:39 AM

                diced ham needed and would go better in this than bacon or sausage. Garnish with chopped scallion or diced onion. One teaspoon of Kikkoman soy. One tsp sesame oil

                15 Replies
                1. re: zzDan
                  chowser RE: zzDan Jun 15, 2012 09:42 AM

                  Chinese sausages.

                  1. re: chowser
                    ipsedixit RE: chowser Jun 15, 2012 02:38 PM

                    I see your Chinese sausages and raise you a handful of Chinese pork floss.

                    1. re: ipsedixit
                      chowser RE: ipsedixit Jun 15, 2012 03:40 PM

                      Ugh, I just ate the whole tubful with my fingers. Seriously, I just couldn't stop.

                      1. re: ipsedixit
                        paulj RE: ipsedixit Jun 15, 2012 04:13 PM

                        I prefer my floss on top of a custard filled donut. :)

                        1. re: paulj
                          chowser RE: paulj Jun 15, 2012 05:37 PM

                          Have you seen ones at chinese stores w/ the floss and the custard bao, with mayonnaise? It's oddly addicting. Not delicious per se, but there's something about the tangy mayo and floss w/ the custard. It took me a while to figure out that there was mayo in it.

                          1. re: chowser
                            paulj RE: chowser Jun 15, 2012 08:50 PM

                            haven't had one with mayo; sounds interesting. It would be as surprising as a Korean cabbage filled donut (goroke).

                            1. re: chowser
                              ipsedixit RE: chowser Jun 16, 2012 12:06 PM

                              My grandmother used to make me pork floss sandwiches as an afternoon after-school snack. Two pieces of Wonder bread, Kewpie and a handful of pork floss.

                              1. re: ipsedixit
                                zzDan RE: ipsedixit Jun 16, 2012 01:25 PM

                                Wow! Never heard of pork floss though I guess I have eaten it

                                1. re: zzDan
                                  ipsedixit RE: zzDan Jun 16, 2012 01:27 PM

                                  It's actually pretty nasty stuff when you think about it. I try not to ...


                          2. re: ipsedixit
                            zzDan RE: ipsedixit Jun 16, 2012 10:30 AM

                            I have seen in Chinese stores but never ate any. How do they have pork floss? Stringy stuff inside? Pieces that get stuck in your teeth?

                            1. re: zzDan
                              ipsedixit RE: zzDan Jun 16, 2012 12:04 PM

                              I don't understand your question.

                              1. re: zzDan
                                HillJ RE: zzDan Jun 16, 2012 12:19 PM




                                1. re: HillJ
                                  zzDan RE: HillJ Jun 16, 2012 01:26 PM

                                  Thanks much. Never heard of it before. It's the Chinese version of bacon bits (hahah)

                                  1. re: zzDan
                                    HillJ RE: zzDan Jun 16, 2012 01:47 PM

                                    I love when I can find a picture because "floss" is a tad misleading to shoppers!

                                2. re: zzDan
                                  paulj RE: zzDan Jun 16, 2012 01:48 PM

                                  On custard bao (sweet rolls with a custard filling), this 'floss' baked on top, as a sweet salty, and slightly crisp, topping.

                          3. huiray RE: ipsedixit Jun 15, 2012 05:26 PM

                            "1. Scoop out rice from rice cooker... "

                            Oops, don't have a rice cooker...sorry, can't proceed. :-)

                            How about some furikake on it?

                            1 Reply
                            1. re: huiray
                              ricepad RE: huiray Jun 15, 2012 08:15 PM

                              My son's favorite way is furikake, shoyu, and sriracha.

                            2. c
                              cacio e pepe RE: ipsedixit Jun 15, 2012 05:39 PM

                              Uh, no. No it does not.

                              1 Reply
                              1. re: cacio e pepe
                                cleopatra999 RE: cacio e pepe Jun 16, 2012 04:08 PM

                                sounds great, will try this next time with my rice. But cannot ever give up my carbonara, no comparison for sure.

                              2. e
                                escondido123 RE: ipsedixit Jun 16, 2012 09:30 PM

                                For me, pasta beats rice almost every time.

                                1. ipsedixit RE: ipsedixit Jun 17, 2012 12:38 PM

                                  I made this today with raw (i.e. non-boiled) Chinese salted duck eggs, and then after mixing everything topped it with chopped up Chinese Thousand Year Old Eggs.

                                  Good eating.

                                  2 Replies
                                  1. re: ipsedixit
                                    huiray RE: ipsedixit Jun 17, 2012 01:08 PM

                                    But...salted duck eggs are already "cooked", really...

                                    1. re: huiray
                                      ipsedixit RE: huiray Jun 17, 2012 01:10 PM

                                      Egg ceviche?

                                  2. m
                                    magiesmom RE: ipsedixit Jun 17, 2012 04:52 PM

                                    we do this all the time. I like it for breakfast lunch or dinner.

                                    1. paulj RE: ipsedixit Jun 18, 2012 04:38 PM

                                      Judging from Youtube videos, another popular Japanese rice and egg dish, especially among the young net savey generation, is Omurice - 'omelet rice'. Fried rice either wrapped in a thin omelet, or Tampopo style (move over Jacques).


                                      3 Replies
                                      1. re: paulj
                                        chowser RE: paulj Jun 18, 2012 06:57 PM

                                        My mom did that when we were growing up. Or, she'd make a thin crepe egg. But it was always topped w/ ketchup, not whatever the brown goop was in the video.

                                        1. re: chowser
                                          paulj RE: chowser Jun 18, 2012 07:46 PM

                                          Some of the videos use ketchup. One used okonomiyaki sauce. On that one I have expected him to pull out the kewpie as well.

                                          1. re: chowser
                                            ipsedixit RE: chowser Jun 18, 2012 08:53 PM

                                            That's what I ate growing up ...

                                        2. tcamp RE: ipsedixit Jun 18, 2012 05:08 PM

                                          Both please? Whenever we had sukiyaki, growing up, dad would dish up a bowl of hot rice, then hand us a warmed egg to crack into the rice, just as you describe. Very delicious. But I like carbonara too.

                                          1 Reply
                                          1. re: tcamp
                                            ricepad RE: tcamp Jun 19, 2012 12:08 PM

                                            We used a raw egg beaten w/ shoyu as a dipping sauce for sukiyaki. Then when the sukiyaki was gone, the egg mixture got dumped over some rice as a final course.

                                          2. free sample addict aka Tracy L RE: ipsedixit Jun 19, 2012 08:19 PM

                                            I like making a fried rice w/ rice, shoyu, sambal or kimchi, left over meat and veggies and topping it with a coddled egg. I love rice and eggs for breakfast because it keeps me full most of the day. I love carbonara but they would never be interchangable w/rice and eggs.

                                            1. a
                                              avazora RE: ipsedixit Jun 20, 2012 10:42 PM

                                              i prefer using a good quality soy sauce instead of the salt. it adds a particular flavor (soy sauce + raw egg) that i am addicted to.

                                              and btw, i love BOTH tamago gohan and pasta carbonara. it's not either or.

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