"Are You Thinking about What to Eat Today?" Japanese Egg Rice Bowl You Can Whip up with the Ingredients You Probably Already Have

📝 Corner Purpose
This series is made for beginners in cooking, like my dad, who can only cook ramyeon and nurungji. We share easy recipes that even complete beginners can follow. These are neither delicate nor perfect dishes, but recipes you'll want to make often at home.

📝 Today’s Recipe
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-In this recipe, T means tablespoon (15 ml), t means teaspoon (5 ml), and 1 cup is roughly 200 ml.
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-If you find anything that needs correction, please email me at gyumxkorea@gmail.com


🍳 Tamago-don (Japanese-style Egg Rice Bowl)

[Servings]
1-2 servings

[Tools]
Frying pan link.coupang.com/a/daQxyL
Cutting board and knife for onion and green onion
Small bowl for whisking eggs
Spatula for stir-frying

[Main Ingredients]

3 eggs link.coupang.com/a/daQrm1
1 stalk green onion (or 4-5 stalks of scallions as substitute) link.coupang.com/a/bnemjt
1/2 onion link.coupang.com/a/b9sFyS
Olive oil (I used Olitalia Organic from Costco)
Pepper link.coupang.com/a/Cq7QA
200 g cooked rice
(Optional) 1 small piece of butter link.coupang.com/a/daQubT
(Optional) seaweed flakes link.coupang.com/a/daX2v8

[Sauce Ingredients]
1T dark soy sauce link.coupang.com/a/daQu3t
1T fish sauce (you may replace with oyster sauce, tsuyu, or other soy sauces) link.inpock.co.kr/aereekitchen
4T water (can substitute cooking sake, Cheongha, or white wine)
0.5-1T allulose link.coupang.com/a/ctU2nI

[Instructions]
1.Prep the vegetables.
-Thinly slice 1/2 onion.
-Chop 1 stalk of green onion and separate the white and green parts.

2.Prepare the eggs.
-Crack 3 eggs into a bowl and lightly stir with chopsticks.
-Do not beat vigorously, just break up the whites and yolks slightly.

3.Heat a pan with 3T olive oil, add the white part of the green onion, and sauté until lightly golden to bring out the flavor.

4.Add 2 more T of olive oil, then sauté the onion over low heat until it becomes translucent and sweet.

5.When onions start to soften, add all sauce ingredients and simmer for 1 minute 30 seconds to 2 minutes.

6.(Optional) Add one small piece of butter at this stage.

7.Reduce to low heat, pour egg mixture slowly so it spreads naturally, sprinkle the green part of the onion, cover with a lid, and cook for 3 minutes.

8.When the eggs are about 70% cooked, turn off the heat and let them finish cooking with residual heat. The best texture is when the surface slightly jiggles.

9.Pour immediately over warm rice.

[Tips]

1.When whisking eggs, don’t mix fully. Tamagodon is all about a soft, silky half-cooked texture. Over-mixing incorporates too much air and breaks protein too quickly, which ruins that flowing, creamy consistency.
2.For deeper flavor, add a small piece of butter right before pouring the egg mixture.
3.When adding the egg to the pan, do not stir, let it spread naturally.
4.If you want to reduce carbs, drain moisture from half a block of tofu and mix it into rice.
(You can also dry the tofu by stir-frying it in a pan.)
5.If you're sensitive to sweetness, use 0.5T allulose, and if you prefer sweeter, increase to 1-1.5T.
6.Warm rice is crucial, otherwise the sauce doesn't absorb well.
7.Scallions can replace green onions and taste just as good.

⏰ Time Stamp
00:00 Intro
00:22 Dish introduction
02:02 Ingredient prep
03:19 Sautéing onion and green onion
05:50 Egg mixture
06:30 Finished
06:57 Tast