There’s not much about tamago gohan that makes sense. The Japanese breakfast is nothing more than a large raw egg cracked over a mound of steamed rice. If you feel like having an extra luxurious morning, you can splash the combination with soy sauce and/or speckle it with a shake or two of sesame seeds. Then, using chopsticks, you vigorously swirl the mixture into a froth and devour.
- 1 1/2 cups uncooked sushi rice
- 2 cups water, plus more for rinsing
- 1 piece dried kombu, about the size of a playing card (optional)
- 1 large egg
- Soy sauce and sesame seeds, to taste
- In a large bowl, add the rice and cover with at least two inches of cold water. Moving your hand in a circular motion, gently stir the rice until the water is very cloudy. Then strain the rice through a fine mesh sieve and repeat the process until the water is no longer cloudy when stirring, 4 or 5 more times.
- In a rice cooker or pot with a lid, combine the rice, 2 cups water, and the kombu (if using). Cook the rice according to the package instructions.
- Transfer about 1 cup of the steamed rice to a serving bowl, top with the egg, soy sauce, and sesame seeds.
- To eat, stir vigorously with chopsticks.