Japanese Rice Breakfast with Jammy Egg & Sesame
A calm Tokyo-morning bowl: steamed rice, jammy eggs, and toasted sesame for a gently savory, classic Japanese comfort breakfast.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2
Theme: classic Japanese comfort with a modern, quick-serve twist—think tamago gohan energy, but with a gleaming, tender yolk instead of raw egg, perfect for busy weekdays or slow weekend mornings alike.
Each bite layers gentle textures: pearly grains of rice that cling just so, silky egg, crisp spring onion, and papery threads of nori. The sesame oil is a whisper; soy a savory hush. This is breakfast that doesn’t shout—it listens, and somehow makes the day feel more possible.
Tip from home cooks across Japan: cook the eggs to exactly 6½ minutes and shock in ice water. The yolk becomes custardy, the white tender, and your spoon glides through like early-morning light.
Ingredients
- Japanese short‑grain rice (uruchimai), uncooked 180 g
- Water 220 ml (for rice)
- Large eggs 2
- Light soy sauce 20 ml (or tamari)
- Toasted white sesame seeds 10 g
- Sesame oil 5 ml
- Rice vinegar 10 ml (optional)
- Spring onions (scallions), finely sliced 30 g
- Nori sheet, cut into thin strips 1 sheet (about 2 g)
- Shichimi togarashi 1 g (optional)
- Japanese pickles (takuan or gari) 40 g (optional)
Nutrients
- ironsource
From sesame and egg
- proteingood
Eggs and rice
- seleniumgood
From eggs
- manganesegood
From rice
- vitamin B12source
From eggs
Instructions
- 1
Rinse the rice under cold water until it runs mostly clear. Combine rice and 220 ml water in a small pot or rice cooker. Cook until tender (about 12–15 minutes on the stovetop at low simmer), then rest 5 minutes and fluff.
- 2
Bring a small pot of water to a rolling boil. Gently lower in the eggs and cook exactly 6½ minutes for jammy yolks.
- 3
Transfer eggs immediately to an ice bath for 2 minutes to stop cooking, then peel carefully under running water.
- 4
If your sesame seeds aren’t pre-toasted, toast them in a dry pan over medium heat for 1–2 minutes until fragrant; cool briefly.
- 5
Season the hot rice with sesame oil and, if using, rice vinegar. Divide into two warm bowls.
- 6
Halve the eggs and set them on the rice. Drizzle each bowl with 10 ml soy sauce.
- 7
Scatter sesame seeds, spring onions, and nori. Add a pinch of shichimi togarashi if you like gentle heat. Serve with pickles on the side.
Chef's Tip
Warm your bowls first (a quick rinse with hot water) so the rice stays fluffy and steamy while you assemble.
Fun Fact
This bowl echoes tamago kake gohan (rice with raw egg), a beloved Japanese breakfast—here adapted with jammy eggs for a custardy, spoonable yolk.
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