Tamago Kake Gohan (Japanese-Style Egg Rice)

I’m sharing a book today that isn’t an actual foodie book.  But it is very impactful.

 

A Song for Nagasaki: The Story of Takashi Nagai a Scientist, Convert, and Survivor of the Atomic Bomb by Paul Glynn
My rating: 5 of 5 stars

This poignant biography of Tagashi Nagai follows Nagai as he turns from his agnostic ways to the fullness of the Catholic faith, which is miraculously deepened as he loses almost everything when the atom bomb destroys Nagasaki in World War II. Beyond that, the author provides a rich history of Japan to help the reader understand the world in which Nagai lives.

Nagai is an inspiration to Christians everywhere as he finds light in the absolute darkest of days, becoming a hero of Nagasaki.

View all my reviews

I listened to A Song for Nagasaki  on the Hallow App as I was training for a 50-mile bike race that Dude, my dad, and I completed last Sunday.  The faith of Nagai was so powerful, I knew I wanted to highlight the book here.

As it would happen, this year is the 80th anniversary of the bombs dropping on Hiroshima (August 6) and Nagasaki (August 9), so I wanted to highlight Japanese food in some way.  Since I was inspired by a book from the World War II era, I wanted to keep the recipe simple.  And that’s where I found this simple but delicious recipe.

I definitely recommend both recipe and book!

Recipe Note

*I used leftover rice (from this Chicken & Rice recipe) that was already seasoned.  If rice is plain, season with soy sauce, salt, or mirin, to taste.

Tamago Kake Gohan (Japanese-Style Egg Rice)

Recipe from Serious Eats

1 cup cooked white rice, hot

½ - 1 teaspoon seasonings (see note)

1 egg, separated if desired

Season the hot rice (see note).  Add the egg into the rice (as an option, add the white first and yolk just prior to serving, but that’s purely for aesthetics.)  

Stir the egg vigorously into the rice until it is light and foamy. Serve, or if concerned about the raw egg, briefly return the rice to heat (I used the microwave) to cook the egg slightly.  I added just enough time to return the rice to steaming, but not enough to scramble the egg.

Add any additional seasoning and serve.