Cook This: Drunk Tamago Kake Gohan

December 16, 2016

I enjoy my drink, maybe a little too much. A night out often starts with me pretending to be a connoisseur, ordering off the cocktail menu looking for classics or modern versions of them, or I go full asshole and ask the bartender to make me one based on the flavor profile I want. Then, once appropriately liquored up, I slip into a drink-everything mood, reliving college days with gusto, shots knocked back, mind fuzzy.

What makes the situation even worse is I’m a drunk eater, using my non existent level of sobriety as an excuse to crawl over to the nearest 24/7 spot and order for far more than one. Whatever happens, this bowl must contain an egg—tapa, corned beef, a giant burger even—as the drooling yolk soothes me somehow, even though its hangover qualities have never been proven.


On the occasion I manage to make it home instead of making a fool of myself at a late-night joint, I cook, which could easily lead to disaster, but somehow wakes me up instead. This recipe works best when you’ve just gotten home and couldn’t care less about making a mess, or when you just wake up, bottle beside your bed, and couldn’t care less about adding to that mess.

The night ends with an attempt to regain fanciness, by making the worst possible version of a tamago kake gohan, a beautiful Japanese concoction of warm rice and raw egg. Instead, spoon the leftovers of the day’s saing into the largest bowl you can find, and attempt to make a furikake by crushing whatever snacks you have at home together. This one has cornicks, garlic peanuts, dilis, nori, and sesame seeds because my pantry is random. Slowly boil an egg the onsen way, so you can scald yourself with hot water instead of hot oil: plus, the 15 minute waiting time allows you time to chunder. Assembly is easy; just throw everything on top and pretend you’re human again.

Filipino Tamago Gohan

Yield: 1 serving
Time: 15-20 minutes

Ingredients For onsen egg

  • 4 cups water
  • 200 ml water (needs to be colder than room temp)
  • 4 large eggs, refrigerated

Procedure for onsen egg

  1. Add 4 cups of water in a heavy bottom saucepan, cover and bring it to a boil.
  2. Once boiling, remove the pot from the heat. Take the eggs out from the refrigerator. Add the cold water and gently submerge the cold eggs in the hot water. Immediately cover and set timer for 12-15 minutes.
  3. Once 12-15 minutes have passed, take the eggs out gently and set aside for 5 minutes.

Ingredients for Furikake

  • 1/2 cup seaweed sheets, crushed
  • 1/4 cup cornicks, crushed
  • 1/4 cup garlic peanuts
  • 8-10 pieces dilis, fried and crushed
  • 1 tbsp sesame seeds, roasted
  • 1/4 tsp salt

Procedure for Furikake

  1. Lightly crush and tear apart the seaweed and shrimp crackers with your hands.
  2. Use a mortar and pestle to crush the dried fish. Mix all the ingredients in a bowl.


  1. Take a bowl of white rice, and add mirin and soy sauce to your liking, although this is optional.
  2. Sprinkle with furikake, make a small indentation in the top, and add the onsen egg yolk.
  3. Add a serving of adobo flakes and pickles if you’re extra hungry. Serve immediately.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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