About YUU日本語
Tamago Don (Egg Rice Bowl)
Serves 2 · About 20 min
A rice bowl: simmer onion in a sweet and salty broth, bind with beaten egg, and put on rice. Make 1 serving at a time.
⚠️ The egg in this dish is softA soft yolk or runny surface means the egg isn’t fully cooked. For young children, older people and anyone who is unwell, cook the egg until the yolk is firm, as shown in the steps.
① Cut and mix the broth→② Simmer the onion→③ Set with egg→④ Put on rice
What to buy
Eggs
Vegetables
Seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Cut and mix the broth
- Peel the onion and cut it on the cutting board lengthwise into thin slices 5 mm wide
- Cut the root ends off the green onions and cut into 3 cm lengths from the end
- In a bowl, mix 120 ml water, 1/2 tsp dashi granules, 2 tbsp soy sauce, 2 tbsp mirin and 2 tsp sugar (this is the broth)
- Crack 2 eggs each into separate bowls and break them up with cooking chopsticks about 10 times, cutting through the whites
How to tell it's doneThe yolk and white are mostly mixed, with a little white still showing.
2
Simmer the onion
- Put half the broth and half the onion in a small frying pan (about 20 cm wide) over medium heat
- When it boils, simmer 2–3 minutes
How to tell it's doneThe onion is soft and a little see-through.
3
Set with egg
- Pour 2/3 of one serving of beaten egg (2 eggs) in a circle, starting from the outside of the pan
- When the edges start to set, pour the rest of the egg into the middle and scatter half the green onions
- Put the lid on for 30 seconds–1 minute. Turn off the heat
How to tell it's doneThe edges of the egg puff up and set, and the whites have no see-through parts. It is OK if the yellow part on top is a little runny. If you want it fully set, or if small children, older people or people who are not feeling well will eat it, keep the lid on and cook 1–2 more minutes until the yellow part on top is set too.
Be carefulIf you stir, the egg breaks into crumbs. Do not touch it after pouring.
4
Put on rice
- Put 200 g rice in a bowl
- Tilt the pan and slide the egg onto the rice with a spatula. Pour the broth over too
- Make the second serving the same way, starting from step 2
ReadyThe egg is on the rice, and the broth has soaked into the rice.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The egg is hard and crumblyIt stayed too long with the lid on in step 3. Turn off the heat as soon as it is as firm as you like.
The egg does not hold togetherYou stirred the egg in step 3. Do not touch it after pouring.
Too saltyThe broth cooked down too much. Do not simmer more than 3 minutes in step 2.
The onion is hardNot simmered long enough in step 2. Wait until it is soft.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me