Go Back

Tamagodon – Japanese Egg Rice Bowl (10 Minute Recipe)

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • Eggs: 2
  • Cooked rice: 1 cup
  • Onion: ¼ onion about 2 oz, thinly sliced
  • Water: 1/3 cup
  • Dashi powder Hondashi: 1/2 tsp
  • Sugar: 1½ tsp
  • Soy sauce: 1 tbsp
Optional toppings
  • Radish sprouts kaiware: 5–6 sprouts
  • Shibazuke pickles: 1 tbsp

Method
 

  1. Slice the onion very thinly.
  2. Add the onion, water, dashi powder, sugar, and soy sauce to a small pan. Cook over medium heat until the onion softens, about 2–3 minutes.
  3. Beat the eggs and pour them evenly over the simmering onion mixture.
  4. Reduce heat to medium-low, cover, and cook for 1–2 minutes while watching the texture of the eggs.
  5. Turn off the heat and let it rest covered for 1 minute.
  6. Place the egg over a cooked rice and add optional toppings if desired.

Notes

  • Slice the onion as thinly as possible so it softens quickly. If the onion cooks too long, too much liquid evaporates and the eggs may turn into an omelet instead of a soft egg rice bowl texture.
  • If your eggs are already cooked to your preferred firmness, you can skip the instruction number 5.