Egg and Rice Bowls, Two Ways | Kenji's Cooking Show

This is Japanese comfort food at its simplest. Get the written recipe here:   / egg-and-rice-two-116264702  

I grew up in an apartment in Morningside heights on the 10th floor of a high rise. My Japanese grandparents (we called them Kachan and Jita) lived directly below us in apartment 9J. On weekends, my mom would occasionally bring us downstairs to sleep over at my grandmother's place on a large, thick futon that was rolled out on the living room floor. In the morning, we'd drink mugicha (roasted barley tea) or Calpis (a yogurt-flavored soft drink popular in Japan that has been re-branded as Calpico in the U.S. because Calpis sounds like... well...), and down bowls of tamago gohan, which literally translates to "egg rice."

It's the simplest Japanese comfort food I know. We'd make it by scooping some hot rice into a bowl from the rice cooker. We'd break a raw egg on top of it, season it with a dash of soy sauce, a pinch of salt, and a shake of MSG, then whip it up with a pair of chopsticks until it was light and frothy, with the lava-like flow of proper risotto, but with a much lighter, airier texture.

Find the full recipe and article at my Patreon (free to join):   / egg-and-rice-two-116264702  

BOOKS
The Food Lab: https://booklarder.com/products/the-f...
The Wok: https://booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: https://booklarder.com/products/every...
You can also buy my books anywhere books are sold, or from these online retailers:
https://www.kenjilopezalt.com/books

SUBSCRIBE
Instagram @kenjilopezalt
Tik Tok @j.kenji.lopezalt
Patreon.com/kenjilopezalt
Check out my website: https://www.kenjilopezalt.com/

CREDITS
Shot by: Michael Weiner
Edited by: Chris Lam
Produced By: Kenji Lopez-Alt, Polly Auritt, Lena Davidson