Tamago Kakegohan – Breakfast at the Ryokan

The breakfast set at the ryokan where I work consists of three main dishes: soup dumpling, deep fried lotus root bun with crab sauce, and steamed rice served with small side dishes. Among them, one dish that often surprises foreign guests is Tamago Kakegohan—raw egg mixed with soy sauce, served over hot steamed rice. This is a traditional Japanese breakfast, but for those who have never tried it before, especially foreign guests, it can be quite challenging to eat.

The Origins and Significance of Tamago Kakegohan

Tamago Kakegohan (TKG) has existed since the Edo period but only became widely popular in modern times when Japan’s egg industry developed significantly. Japanese people love this dish not only because of its simplicity but also because of its nutritional value.

One key factor is that in Japan, eggs are strictly controlled for quality, ensuring they can be safely eaten raw. Poultry farms must follow rigorous health and safety protocols, guaranteeing that the eggs remain fresh and safe for consumption. This is why Japanese people have no hesitation in eating raw eggs daily.

How to Enjoy Tamago Kakegohan

To enjoy this dish, follow these steps:

1. Crack an egg into a bowl, including both the yolk and egg white.

2. Add a special soy sauce.

3. Beat the mixture thoroughly.

4. Pour the beaten egg over hot rice and mix well before eating.

The more thoroughly the egg is beaten, the better the texture and flavor. However, in my experience, many foreign guests often leave the dish unfinished because they are not used to the texture of raw eggs.

When serving breakfast at the ryokan, I always explain the correct way to eat it, emphasizing the importance of beating the egg thoroughly before mixing it with the rice. If guests are not comfortable eating raw eggs, I also suggest removing some of the egg white to make the texture easier to enjoy.

📌 Video Guide: How to Enjoy Tamago Kakegohan

The more thoroughly the egg is beaten, the better the texture and flavor of Tamago Kakegohan you have

How Do Vietnamese People Eat Raw Eggs?

Raw eggs are not entirely unfamiliar in Vietnam, but the way they are consumed is quite different from Japan. Vietnamese people usually eat only the yolk, rather than using the whole egg like in Tamago Kakegohan. Some common ways include:

• People enjoy Pho and with a bowl of hot broth adding a raw egg yolk.

• Cracking a yolk into instant noodles and pouring hot water over it to cook it partially.

• Beating egg yolks with condensed milk—a nutritious drink popular in the past.

• Egg coffee—a famous Vietnamese beverage where the yolk is whipped with sugar and condensed milk to create a creamy topping.

Although raw eggs are present in Vietnamese cuisine, combining them with hot rice, as in Tamago Kakegohan, is not common.

My Personal Experience with Tamago Kakegohan

I was introduced to this dish by my wife, who carefully guided me on how to eat it the first time. When I saw her crack an egg, keep both the yolk and egg white, beat it thoroughly, and pour it over hot rice, I was completely shocked because I had never seen anyone eat rice with raw eggs before. But after few times enjoy it, I finally understood why the Japanese love this dish so much.

At first, I found it difficult to eat because the egg white was slimy, making the texture a bit unpleasant. However, after a few tries, I learned some key tricks:

• Beating the egg thoroughly to create a smooth, well-blended mixture.

• Using hot rice to reduce the raw texture.

• Eating it while the rice is still steaming hot to fully enjoy its umami flavor.

Now, Tamago Kakegohan has become one of my favorite breakfast dishes on busy mornings. With just a bowl of hot rice, a fresh egg, soy sauce, and a cup of coffee or milk, I have a quick yet nutritious meal. If I have extra time, I like to prepare a small salad on the side.

Interesting Variations of Tamago Kakegohan

Besides the traditional way of eating it, Tamago Kakegohan can also be customized to enhance its flavor:

• Adding toppings: Some people like to sprinkle dried seaweed, sesame seeds, katsuobushi (bonito flakes), or even butter to add richness.

• Trying different soy sauces: Instead of regular soy sauce, you can try shoyu infused with dashi (Japanese soup stock) or mix it with mustard for a spicy kick.

• Using different types of rice: Some people prefer brown rice for a slightly firmer texture.

If you haven’t tried this dish yet, I encourage you to give it a shot! Who knows? You might end up loving it just like I did. If you have any interesting variations, feel free to share them with me! 😊

📌 Umami is one of the five basic tastes (along with sweet, sour, salty, and bitter), often described as a savory, rich, and deep flavor. It is commonly found in foods high in glutamate, such as dashi broth, mushrooms, seaweed, bonito flakes, and eggs. In Tamago Kakegohan, the umami flavor comes from the combination of fresh eggs and soy sauce, creating a well-balanced and delicious taste.

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