Tamago Kake Gohan

Once in awhile, I'll feel adventurous and actually invest time in what I'm cooking for the week. Most recently, I decided to make homemade dashi (Japanese cooking stock). It's been awhile since I attempted, but was inspired to do it again after my Japan trip in April. The beauty of dashi is that you just need 3 main ingredients: 1) dried kelp, 2) bonito flakes, and 3) water. Secondly, you can store the dashi broth in your fridge or freezer for up to weeks. With dashi being a staple in most Japanese food, this gave me an opportunity to make various Japanese dishes with my new batch of homemade stock.

I used Just One Cookbook's dashi recipe. After I was done, I was a bit torn about throwing out all of the kelp and bonito flakes I had just cooked. Thankfully, Just One Cookbook also had a recipe on how to make homemade furikake seasoning using the leftover dash ingredients! I decided to use both the dashi broth and furikake to make my version of "Tomago Kake Gohan" (which is egg on rice).

Tamago Kake Gohan

Prep Time: 45 min

Cook Time: 25 min (if using homemade furikake); 10 min (if using pre-made furikake)

Yields: 2 serving

Ingredients:

• 2 yolk confit

• Check out my 'how-to' recipe

• 1 cup rice

• 2 cups dashi (Japanese cooking stock)

• ​Example recipe from Just One Cookbook

• 2 tbsp soy sauce (or to taste)

• 3 tbsp furikake (homemade or pre-made seasoning)

• Example recipe from Just One Cookbook

• Pinch of salt

• Green onions (for garnish)

• Olive oil

Directions:

• First start off by making the yolk confit. This can take up to 45 minutes.

• Note: While Japan tends to use raw egg, I highly recommended preparing as "yolk confit" (as eggs may not be as fresh or have been processed differently in the U.S.)

• While the yolk is baking, prepare the rice. Wash the rice with water, rinse/drain, and repeat 3 times. Add the drained rice to the rice cooker, add the dashi, then cook.

• If making homemade furikake, prepare while the rice is cooking.

• If using pre-made seasoning, wait until rice is cooked.

• Once rice is cooked, heat up olive oil over a large pan over medium heat. Add the cooked rice and soy sauce to the pan. Continuously sauté so the rice does not burn. Then add furikake and mix evenly.

• Turn off stove, and transfer rice to serving plates. Add the yolk confit to each serving plate. Garnish with salt and green onions. Serve warm.