TKG

“TKG” is short for Tamago Kake Gohan (卵かけご飯) — one of Japan’s simplest yet most beloved comfort foods.

#TKG

#TamagoKakeGohan

What It Is

TKG = rice + raw egg + soy sauce.

A steaming bowl of Japanese rice topped with a raw egg that’s lightly beaten, then seasoned (usually with soy sauce) and mixed together.

Basic Ingredients

Hot white rice (ご飯) – ideally freshly cooked short-grain Japanese rice.

Raw egg (卵) – fresh, high-quality egg (Japan’s strict food-safety standards make raw consumption safe).

Soy sauce (醤油) – the traditional seasoning, though variations abound.

Optional toppings:

• Nori (seaweed strips)

• Green onions (ねぎ)

• Furikake (rice seasoning)

Butter, truffle oil, or dashi soy sauce for gourmet versions.

How to Eat It

1. Crack a raw egg into a small bowl.

2. Beat it lightly with chopsticks.

3. Pour it over hot rice.

4. Add soy sauce (and toppings to taste).

5. Mix until the rice turns glossy and golden.

Variations

• TKG with natto (fermented soybeans)

• TKG with mentaiko (spicy cod roe)

• Butter soy TKG – adds richness

Truffle TKG – served in upscale restaurants

Cultural Notes

TKG is considered a classic Japanese breakfast, symbolizing simplicity and purity of flavor.

There are even dedicated TKG specialty restaurants in Japan (e.g., “Tamago Kake Gohan no Mise” in Hyōgo and Tokyo).

It embodies the “ichiju-sansai” principle of Japanese home cooking — balance, harmony, and comfort.

TKG (e.g., Kansai vs. Hokkaido style, or Michelin-inspired versions)?

#TKG