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

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. 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