Tamago kake gohan may very well be the definition of Japanese comfort breakfast. For the uninitiated, it’s simply raw egg mixed into rice; with toppings of choice, of course. The dish is easy to make, and packed with richness and flavor. Frankly, we can’t believe we’ve only developed our tuna-added iteration of it now. Even then, our recipe developer had been holding off on making it for the longest time (saying she worries it’s a waste of good tuna)—only to admit that “it’s so good” after.
So here’s our tuna tamago kake gohan. Tuna, frankly, is not required. You can use whatever protein you want. But if you want to get the whole oomph of this recipe, we suggest splurging for the good stuff.
For the recipe to work—and to make sure your egg is cooked—it’s important that your rice is piping hot (as in, fresh from the rice cooker hot). If you’re skeptical about it, you can simply mix everything in a bowl, then stick it in a microwave; or you can toss it in a pan.