HOME > Chowhound > Home Cooking >

Discussion

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

  • 49
  • Share

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.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. 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

      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. 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

        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.

        http://chowhound.chow.com/topics/8379...
        I tried something like this, but with grits instead of rice.

        1. re: paulj

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

        2. re: dave_c

          I'd add....

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

          1. re: linguafood

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

            1. re: huiray

              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

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

                1. re: chowser

                  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

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

            (but that does sound really good.)

            2 Replies
            1. re: mariacarmen

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

              1. re: ipsedixit

                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. 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. 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

                  Chinese sausages.

                  1. re: chowser

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

                    1. re: ipsedixit

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

                      1. re: ipsedixit

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

                        1. re: paulj

                          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

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

                            1. re: chowser

                              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

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

                                1. re: zzDan

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

                                  http://en.wikipedia.org/wiki/Rousong#...

                          2. re: ipsedixit

                            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?
                            Thx!

                            1. re: zzDan

                              I don't understand your question.

                              1. re: zzDan

                                @zzD

                                http://chowtimes.com/2006/05/21/shred...

                                http://www.foodspotting.com/places/23...

                                1. re: HillJ

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

                                  1. re: zzDan

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

                                2. re: zzDan

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

                          3. "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

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

                            2. Uh, no. No it does not.

                              1 Reply
                              1. re: cacio e pepe

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

                              2. For me, pasta beats rice almost every time.

                                1. 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

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

                                    1. re: huiray

                                      Egg ceviche?

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

                                    1. 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).

                                      http://www.youtube.com/watch?v=xAawGf...

                                      3 Replies
                                      1. re: paulj

                                        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

                                          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

                                            That's what I ate growing up ...

                                        2. 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

                                            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. 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. 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.