After a pause since July, we serve you a new Tokyo Thursdays with this recipe of a popular Japanese breakfast staple from Rice: 80 Easy Rice Recipes from Mochi and Miso to Sushi and Sake by Makiko Sano (published by Welbeck, Photographs © 2025 Simon Smith).
TAMAKAKE GOHAN
Serves 1
If you are just starting your kake gohan journey, this simple dish will make a great introductory recipe. As you become familiar with the dish, you can build in extra toppings and garnishes of your choice.
200 grams (7 oz/1 cup) warm japonica rice
1 medium (US large) organic egg
1 spring onion (scallion), finely chopped
1 pinch sea salt
1 teaspoon sesame oil
1. After cooking the rice, tip it into a small bowl where it can remain warm. Make a well in the middle of the rice and crack in the whole raw egg. Sprinkle the chopped spring onion around the edges of the egg and dust sea salt over the top of the rice.
2. Spoon a teaspoon of sesame oil on top of the egg, then using chopsticks, mix everything together well. In just a few moments, the heat from the rice will lightly cook the egg, making it ready to enjoy.
Breakfast on the Menu for Tokyo Thursdays #338
(* From ‘Rice: 80 Easy Rice Recipes from Mochi and Miso to Sushi and Sake‘ by Makiko Sano, published by Welbeck, Photographs © 2025 Simon Smith)
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