Raw egg yolk on a mound of white rice in a dark bowl, with sliced cucumber, nori sheets and a small dish of dark seaweed on the side. — Photo: rhosoi · CC BY 2.0 · Wikimedia Commons

Japanese · Breakfast · Lunch

Tamago Kake Gohan (Egg over Rice)

Name: Tamago Kake Gohan (Egg over Rice)
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Cuisine: Japanese
Ingredients: 3/4 cup short-grain brown rice; 1 1/4 cups water; 2 large pasteurized eggs; 2 tsp reduced-sodium soy sauce; 1 medium scallion; 1 sheet toasted nori; 1 tsp toasted sesame seeds

卵かけご飯

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Steaming short-grain brown rice whipped with a silky raw egg and a splash of soy sauce until creamy, finished with scallions, nori and sesame. A comforting Japanese bowl that is simple and satisfying.

Prep: 5 min
Cook: 55 min
Total: 60 min
Serves: 2

Easy
Vegetarian
Dairy Free

17%

Per serving349kcal17% of a 2,000 kcal day

13gProtein

58gCarbs

7gFat

3gFiber

Calories come from: Carbs 68% · Fat 18% · Protein 14%

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Ingredients

For 2 servings

3/4 cup150 gshort-grain brown rice
1 1/4 cups300 gwater
2 large100 gpasteurized eggs
2 tsp12 greduced-sodium soy sauce
1 medium15 gscallion
1 sheettoasted nori (optional)
1 tsptoasted sesame seeds (optional)

Steps

1
Rinse the rice in a sieve under cold water until the water runs mostly clear.
2
Put the rice and water in a small pot with a tight-fitting lid and bring to a boil.
3
Cover, turn the heat to low and simmer for 45 minutes without lifting the lid.
4
Take the pot off the heat and let it rest, covered, for 10 minutes.
5
While the rice rests, thinly slice the scallion and cut the nori into thin strips.
6
Fluff the rice and divide it between two bowls while it is still very hot.
7
Make a small well in the centre of each bowl and crack one pasteurized egg into each well.
8
Drizzle the soy sauce over the eggs.
9
Stir each bowl briskly with chopsticks until the egg turns the rice pale, glossy and creamy.
10
Top with the scallion, nori and sesame seeds and eat straight away while hot.

Swaps, storage and make-ahead

Swaps

Use short-grain white rice instead of brown rice and simmer it for about 15 to 18 minutes rather than 45 for a softer, quicker bowl.
For a gluten-free bowl, use a tamari labelled gluten-free in place of the soy sauce and choose nori and sesame seeds with no added flavourings.
If you prefer not to eat raw egg, stir a soft-scrambled or soft-boiled egg into the hot rice instead.
Swap the scallion for thinly sliced cucumber or a pinch of vegetarian furikake if that is easier to find; check the label, as many furikake blends contain bonito or other fish.

Storage

This dish is best eaten fresh, and once the raw egg is mixed in, leftovers should not be kept or frozen. Plain cooked rice can be cooled quickly, refrigerated within 2 hours and used within 1 day, reheated until steaming hot.

Make ahead

Slice the scallion and cut the nori strips a day ahead and keep them in separate airtight containers, keeping the nori dry so it stays crisp. Cook the rice fresh so it is hot enough to turn the egg creamy.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: EggsSoyGlutenSesame

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (289 g)	Per 100 g
Calories	349 kcal	121 kcal
Protein	12.6 g	4.4 g
Carbohydrates	58.4 g	20.2 g
of which sugars	0.4 g	0.1 g
Fiber	2.8 g	1 g
Fat	6.8 g	2.4 g
of which saturated	2 g	0.7 g
Sodium	297 mg	103 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.