Tamago Kake Gohan (TKG)

Instructions

1. Gather all the ingredients. For the steamed rice, ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked white rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
2. To a rice bowl, add 1 serving cooked Japanese short-grain rice. The rice should be steaming hot. Then, make a well in the middle of the rice. Crack 1 large egg (50 g w/o shell) into the well.
3. Drizzle a small amount of soy sauce onto the eggs. Now, add the toppings of your choice. I like to sprinkle katsuobushi onto the rice around the egg.
4. Drizzle a bit more soy sauce on the topping, if you wish. Be careful not to add too much, as the saltiness will overpower the sweetness and richness of the dish. Finally, stir the ingredients with a pair of chopsticks until the egg is fully incorporated into the rice and turns a pale yellow color. Enjoy!