Camp Friendly Japanese Breakfast Raw Egg Over Rice, Tamago Kake Gohan

Camp friendly tamago kake gohan with stovetop baked salmon

In western countries, breakfast has become the excuse for desserts first thing in the morning. Don’t get me wrong, I’m ALL about desserts —especially breakfast desserts. I thoroughly enjoy the early morning western staples of pancakes, waffles, french toast, yogurt, açai bowls, and, of course, the sugariest of sugared breakfast cereals like everyone else. But, if I can choose to enjoy these desserts during non-breakfast times, that’s makes enjoying those sweet delights even better.

The rest of the world starts their day with an actual meal with what would give them plenty of energy for the day. In most cultures, these breakfasts are savory affairs. The Vietnamese start their day with a hot bowl of phở, the Lebanese have various kinds of hummus, the Spanish enjoy crusty bread with smashed tomatoes and olive oil topped with thinly sliced piece of jamón (Spanish ham), and the Japanese start their day with a bowl of rice, raw egg, and a piece of fish —better known as tamago kake gohan.

Omnia stovetop oven makes baking anything much easier on the road, especially salmon for tamago kake gohan

Karissa and I rarely have a proper breakfast when we’re on the road. We enjoy a cup of coffee, or tea, a small little nibble of something-something, and start our day. We do have those days where a real breakfast can be enjoyed. But, you won’t find cubed potatoes, eggs, sausage/bacon, and topped with cheese on a cast iron skillet at our campsite.

Instead, you’ll find us shoveling these bowls of rice made decedent with a raw yolk on top, a small piece of fish, and all washed down with a hot steaming bowl of miso soup. Now that’s breakfast!

Raw egg yolk on top of tamago kake gohan

Adding a bit of unctuous luxury to tamago kake gohan

INGREDIENTS

SERVES 2
Prep time: 10 min
Cook time: 20 min

• 4 organic, cage free, eggs

• 1 cup of jasmine rice

• 2 tbsp of soy sauce

• 2 tbsp of furikake

• 1/2 lb filet of salmon (optional)

• 2 packets of instant miso soup (optional)

Tamago kake gohan topped with raw egg yolk with baked salmon on the side

DIRECTIONS

This is a very easy dish to put together. It consists of cooking rice, then mixing raw egg into the rice. The most important aspect in all of this is finding a high quality egg to use. Go to your favorite healthy food grocery store and find the most high quality egg that store offers. Look for words like organic, cage free, small batch, etc. I wouldn’t recommend eggs that are from massive chicken farms.

1. Wash the rice in the pot you’re going to use to cook it. Two to three rinses should be good enough.

2. Fill the pot with water till the top of the rice is all covered. Place your index finger on top of the rice, and continue filling until the water level reaches the first indentation of your finger.

3. Place pot of rice on the burner at medium low heat.

4. Bring to a boil, then turn the burner down to the lowest possible setting. Rice should be done in about 20 minutes.

5. Prepare the salmon by cutting it into smaller pieces. Season with salt and pepper.

6. Cook salmon whichever way you prefer. We used the Omnia stovetop oven.

7. In a separate bowl, crack one egg, and add in soy sauce. Beat the egg.

8. In another bowl, spoon in cooked rice, and pour in the egg + soy sauce mixture. Stir together. If you want to add an extra decadent smoothness to the meal, add an egg yolk on top.

9. Shake furikake seasoning over the top. Enjoy!

Camping made delicious with tamago kake gohan

gluten-free tamago kake gohan