Kombu Tamago Kake Gohan Recipe

Serves two


2 pasteurised eggs, ready-to-eat raw egg (Available in Donki)

1 tsp sesame seeds, for garnish

4g seasoned seaweed, cut into thin strips

1 stalk spring onion, finely sliced

2 cups of cooked Japanese rice


Rice Seasoning

2tbsp (30g) Meraki Kombu Butter, melted

2 tsp Japanese soy sauce

1 tsp sesame seeds

(Optional) 1 tsp bonito furikake



  1. Melt Kombu Butter in microwave on high for 30 seconds, covered to prevent excessive splattering.
  2. Combine rice seasoning ingredients and mix well with rice, coating each grain of rice without breaking the grains. Place seasoned rice in bowls and use the back of a spoon to made a dent in the rice for the raw egg.
  3. Garnish the rice with sesame seeds and seaweed strips.
  4. Crack the egg in a bowl and pour it carefully into the dent in the rice.
  5. Top it off with finely sliced spring onion. Mix it all up and enjoy!

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