Egg Bowl (Tamago Don)

Introduction

Japanese Egg Bowl (Tamago Don), is a simple Japanese rice bowl made with soft, fluffy eggs served over warm rice. Simmered in a savory Japanese broth, the eggs soak up plenty of umami while staying tender and comforting.

Ready in just 15 minutes, this protein-rich rice bowl is perfect for busy days when you want a quick, simple, and satisfying meal.

Ingredients

[Servings : 1]

• Cooked Japanese rice: 1 bowl
• Water: 120 ml
• Kombu: 1 small piece
• Onion, thinly sliced: 1/4
• Eggs, lightly beaten: 2
• Bonito flakes: 1 small handful (about 2–3 g)

Seasonings

• Soy sauce: 1 tbsp
• Sake: 1 tbsp
• Mirin: 1 tbsp
• Sugar: 1/4 tsp (optional)

Toppings

• Sesame: As desired
• Green onions, chopped: As desired

Instruction

1. Add the water and kombu to a small pan. Simmer gently for 1–2 minutes.
2. Add the sliced onion, soy sauce, sake, mirin, and sugar, if using. Cook for 3–4 minutes, or until the onion is soft.
3. Remove the kombu and add the bonito flakes.
4. Pour in the lightly beaten eggs and cook gently until soft and silky.
5. Serve over warm Japanese rice and top with chopped green onions. Add a few drops of sesame oil, if desired.

Tips

• Cook the eggs gently and remove them from the heat while they are still soft for a silky texture.

Kombu contains natural glutamate, while bonito flakes contain inosinate. Together, they create a rich natural umami flavor without using dashi packets.