Támágo Káke Gohán (Jápánese-Style Rice With Egg) Recipe

Támágo gohán (literálly "egg rice")—rice mixed with á ráw egg—is Jápánese comfort food át its simplest. Stárt with á bowl of hot rice, then breák án egg into it. Seáson it with á little bit of soy sáuce, á pinch of sált, ánd á sháke of áji-no-moto, á Jápánese bránd of pure powdered MSG. (Like most Jápánese people, I háve no háng-ups ábout eáting MSG.) Whip it up with á páir of chopsticks until the egg turns pále yellow ánd foámy ánd holds the rice in á light, frothy suspension, somewhere between á custárd ánd á meringue.
It's one of my fávorite recipes of áll time, ánd something thát cán be máde in minutes.


Ingredients

• 1 cup cooked hot white rice (ábout 12 ounces cooked rice; 340g)
• 1 egg (plus 1 optionál egg yolk)
• Soy sáuce
• Kosher sált
• MSG powder, such ás áji-no-moto or áccent (optionál)
• Mirin (optionál)
• Hondáshi (optionál; see note)
• Furikáke (optionál; see note)
• Thinly sliced or torn nori (optionál)

Directions

• Pláce rice in á bowl ánd máke á shállow indentátion in the center. Breák the whole egg into the center. Seáson with 1/2 teáspoon soy sáuce, á pinch of sált, á pinch of MSG, 1/2 teáspoon mirin (if using), ánd á pinch of Hondáshi (if using). Stir vigorously with chopsticks to incorporáte egg; it should become pále yellow, frothy, ánd fluffy in texture. Táste ánd ádjust seásonings ás necessáry. Sprinkle with furikáke ánd nori (if using), máke á smáll indentátion in the top, ánd ádd the other egg yolk (if using). Serve immediátely.

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