Tamago Kake Gohan (Japanese Raw Egg Rice)

[@Maplecook]

Dude, I just looked it up for the USA (and I'm guessing that Canada's stats must be similar). According to the University of Minnesota, "The Centers for Disease Control estimates that 1 in every 20,000 eggs are contaminated with Salmonella." It would take 55 years of daily raw egg consumption, to get poisoned once. I think that anyone reading this from the USA or Canada can eat raw eggs with confidence. Disclaimer: I am not a doctor. This is not advice. It is my opinion, based on what I read. Anyone who eats eggs raw, does so at their own risk.

[@hesherette]

interesting stats, thanks for adding this. i got salmonella poisoning as a kid from eating too much raw cookie dough lol. only once though, and i was quite the raw cookie dough thief as a kid so i think those odds are pretty good!

[@Maplecook]

@@hesherette Thanks for responding to my comment, hesherette! Yeah, I think that cookie dough is ANOTHER issue altogether; you're not eating the freshly-cracked egg, but rather, mixing it for a period of time, and it's heating up during the mixing process. There's also any number of other contamination points along the way, like the fact that flour is OFTEN contaminated with all manner of things, like wing, leg and antenna fragments from the insects that were on the grain at processing time. It wouldn't surprise me if raw flour had some measure of rat or bird feces in it too, so yeah, your chances of falling ill are drastically elevated if you eat raw dough.

[@hesherette]

@@Maplecook that's so scary + gross to think about! i'll just take my chances with Mark's Tamago Kake Gohan lol

[@Maplecook]

@@hesherette My wife is a total germaphobe, but she still steals bites of raw dough, DESPITE my warnings. I don't understand...

[@NoRecipes]

Yea, eating anything raw (including fruit and veggies) carry’s risks. It’s just a matter of how comfortable you are taking the risk and if you have health factors that could make you have a bad outcome.

[@lindabader-acosta7808]

My mom always added butter on the rice before putting the egg on. I still eat this to this day.

[@NoRecipes]

Wow that’s a great idea! Gonna have to try that next time!

[@pinkmonkeybird2644]

Marc, I love your onsen egg recipe so much that I don’t often eat completely raw eggs any longer. But there’s something so comforting about a raw egg yolk mixed into hot rice that it’s still a go-to meal when I’m feeling blue or under the weather. However, I have chicken friends (more accurately, friends with chickens) and have access to very fresh eggs that are safe to eat. You can also find cruelty free eggs at local farmers markets or you can sign up to a community supported agriculture system. They usually offer chicken and duck eggs; if you’re lucky you could probably find fresh quail eggs as well. Love this recipe, thanks for all the hard work you’ve done to bring accessible Japanese recipes to a more western audience. I think people in the US are becoming more adventurous eaters and would embrace this kind of simple comfort food.

[@NoRecipes]

Thanks for the kind words as always! Chicken friends are great aren't they? I don't have any direct chicken friends, but my in-laws have friends who have friends with chickens and they always get more eggs than they can eat so we get have a steady supply of eggs. I wish I could find a place with duck eggs here. Love that the yolks are bigger.

[@hesherette]

so delicious + so simple!

[@NoRecipes]

It’s one of my favorite quick breakfasts.

[@defaultmysq]

surely this awesome video deserves a thumbs up!

[@NoRecipes]

Thank you!

[@RIP2UALL]

Real good stuff, ngl.

[@rullurx7386]

THIS became my favoutite way of eating eggs now. Thanks so much for showing it

[@NoRecipes]

Happy to hear it!

[@stargazermg]

I'm going to try this!

[@NoRecipes]

I hope your enjoy it!

[@Maplecook]

I'm exactly the same, man. Didn't grow up eating it, but like it now...with nori. The second you mentioned mentaiko, all I could think about was that fantastic mentaiko pan that I got in Musashi Sakai, and the panyasan that you took me to. Wish we had a Japanese bread shop around here like that.

[@NoRecipes]

Sounds like fodder for a future video😉

[@iamnothale]

When I don't have fresh eggs, I always washed them first, then dried them before cracking them in a cooked rice. Not sure if this makes eating raw eggs on steam rice safe, but it's better than putting the unwashed egg head-first.

[@NoRecipes]

If you're in the US or Japan eggs have to be washed before they're sold in stores. This removes any contaminants on the outside of the egg, but it also removes a protective membrane which makes the shell porous. This is why they need to be refrigerated in these countries (and why you shouldn't wash them yourself). If you're elsewhere in the world, your eggs may not come washed in which case it might help a little, but washing is not a guarantee that they're safe.

[@jjmetrejhon1743]

I made this today for the first time and it's delicious, thank you so much for the step by step.

[@NoRecipes]

Happy to hear you enjoyed it! It's one of my favorite easy comfort foods!

[@theowijaya3903]

Woww, so delicious 🎉

[@NoRecipes]

Thanks!

[@BeAtPeaceAmongYourselves]

What brand of soy sauce did you use sir? I know doy sauce has different flavors depending on the brand.

[@kathcares]

The brand is Heisei from Kyushu. It may be hard to find. Marunaka is another brand that Marc likes to use, but he also uses Japanese Kikkoman soy sauce. Anything from Japan should be suitable.

[@chibispaceninja]

I love the little wiggles while eating

[@NoRecipes]

😅

[@trollenz]

Looks absolutely delicious... I'm french, and i would not risk it anywhere outside Japan... Not the same culture, here it's more like "salmonella ? Heh, who cares if we can make more money !" Personally here i poach the egg before.

[@NoRecipes]

Thanks! This will also work with a sous vide egg cooked to about 63°C.

[@trollenz]

@@NoRecipes Thanks.

[@jaybeauvais4311]

I ate this as a child in both Japan and the U.S. I don’t think my mom ever worried about special eggs, they came from the post commissary

[@NoRecipes]

💪🏼😮

[@Mickcotton]

I have The Best Shoyu that I have ever had !! And it was Your Recommendation & Recipe. Thank You So Much 🙏. Great Breakfast ❤Cheers Mark

[@kathcares]

I got the Marunaka, too, and it's BOMB!💥🤤 Marc added it to his Amazon store. Easy to pick up a bottle and help Marc out!

[@NoRecipes]

Thanks man! Glad to hear the shoyu rec was helpful!

[@tabithaledford1745]

He’s the Goldilocks of rice bowls.

[@NoRecipes]

😂

[@AlwaysStayGeeky]

I Had this but with beef. And I didn't know what to do with the egg. Until I saw my neighbor do it. Blew my mind! Luckily I had enough to do the same. It was so good!

[@NoRecipes]

It’s a pretty common topping for donburi dishes like gyudon or oyakodon. Glad you were able to figure it out. Some Japanese dishes need an instruction manual😅

[@ASMR-Factory]

Looks tasty😊😊😊😊😊😊 3:52

[@Nikolai508]

The UK equivalent of safe eggs are eggs with the red lion mark stamped on them. One of the requirements for the qualification is salmonella vaccination among other health standards.

[@NoRecipes]

Good to know, thanks for sharing!

[@rickstard73]

I'm going to try this with konjac rice 😍

[@arkonite]

I tried this but only when I had my own hens. I wouldn't try it with supermarket eggs. It is delicious for breakfast though. Reminds me of an Irish dinner dish I had as a child, raw egg mashed into freshly boiled potatoes. I used to call it sunshine spuds 😂😂

[@NoRecipes]

Love the idea of this! I’m totally trying it the next time I boil some potatoes!

[@Abeuss]

Reminds me of carbonara with rice instead of noodles.. I love carbonara, I gotta try this.

[@NoRecipes]

It's a similar concept, and I sometimes like to do fry up some guanciale and add in some pecorino romano when mixing the egg whites in.

[@chefrbs]

I am in awe of your culinary talent!😍 This japanies raw eeg rice recipe highlights your creativity and expertise in the kitchen. Well done!🤩👍

[@NoRecipes]

Thank you, but this is a dish that’s been around long before me! I’m just here to share Japan’s culinary treasures with the world!

[@Harem__King]

2:20 y thank You 😊

[@FlintForossa]

German equivalent of safe eggs are...well, any. Because of tightly controlled industry standards and the god-awful amount of paperwork involved if someone gets sick from an egg they bought. But I never saw someone split the white before. Gotta try dat. Thanks Marc & YT Recommends

[@NoRecipes]

You're welcome!

[@Chicken1234-z7w]

I ate this with my favorite avocado sushi and I am addicted best rice I ever ate

[@NoRecipes]

Happy to hear you enjoyed it!

[@threezysworld8089]

If you're scared do this: As soon as you turn the flame off, add your eggs and incorporate them completely throughout the rice. That thins out the egg = more surface area = egg being cooked. If you do it with the flame on you'll overcook the eggs. Instead of being creamy it'll be sticky. Either way tastes great 😊

[@sincerelyv8264]

I'm here because I'm still learning to cook and tried to make egg fried rice for the first time. I haven't had it in a long time. But I cracked the egg right on the rice while it was on the pan and it was after mixing that in that I realized what I had was not what I was trying to make. 😅😓 After mixing the egg into the rice, I tried to cook it for a while longer. Stirring, putting a lid on it, waiting, stirring. I think I've cooked it long enough but I'm still scared as heck I didn't cook this enough. 😭

[@lyndam5947]

In our house we called it tama tama rice ... still eat it when there's nothing else ... or too lazy to cook. 😅

[@NoRecipes]

Love the backstory! Thanks for sharing😍

[@kuromewtwo115]

i feel like it tastes better when not mixed in

[@NoRecipes]

That's the great thing about TKG, there are so many ways to make it and you can customize to how you like it.

[@jayqueuescontent8075]

Here after watching kagura down this stuff in gintama

[@canterburyjhiguma8387]

Great video, thanks! Nowhere else in the world can a customer find freshly laid eggs as consistently as one can in Japan. The safety of Japanese eggs is highly correlated to its freshness, in addition to a great deal of hygiene in the farm and cold chain. Stored eggs allow time for any bacterial contamination to multiply into risky numbers. So when we are not in Japan, the best possible denominator is freshness. I always look at that on videos. Your eggs are always fresh and plump, beautiful! But in many other cooking videos and shows the eggs can be frightfully old. Singapore Masterchef is a classic for watery old eggs. :D

[@NoRecipes]

I usually get my eggs directly from a farm in Chiba prefecture, but I’ve had a few videos where I ran out and got them at 7-Eleven. Obviously not the same freshness in terms of firm cloudy albumin, but they’re still better than eggs I get in any other country.

[@TheChefgrace112960]

👏👏👏

[@Kamii3961]

We eat raw farm eggs in the states

[@adhityoprathamaadji2393]

dont try this outside japan. most egg supplier just sell their egg without extra treatment.

[@NoRecipes]

Eating anything raw carries some risk (even in Japan). It's a matter of how much risk you're willing to take.

[@tdman]

In my country, raw eggs aren’t safe for raw consumption.

[@tdman]

Thanks to this video, I’ve realized that I can use onsen tamago instead of raw eggs.

[@ERA42313]

@@tdman Sad story 😢

[@tdman]

@@ERA42313 No no, my country is as not advanced as Japan, that's all.

[@xiomaraf.7770]

Hi really I hate yolks over easy I love the egg whites but yolk makes me puke 😅