How to make tamago kakegohan (raw egg with rice). Tamagokakegohan is raw egg with rice. You can add different things to enhance the flavor or even marinate the egg yolks in soy sauce or tsuyu overnight.

The base recipe is raw egg and rice and can be modified to your liking!

For example, you can season with sesame oil, soy sauce, tsuyu, natto, umeboshi, kimchi and so on.

You should be cautious and aware however that eating a raw unpasteurized egg increases your risk of food poisoning, so you if you try this, it's at your own risk! (I've seen pasteurized raw eggs before so those may be a safer option if you want to try this)

In Japan raw eggs are eaten regularly so I tend to save my raw egg eating for when I am here.

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