After a trip to the 100 yen shop, our TKG looks like a million dollars.
If you come from a part of the world where raw eggs aren’t commonly eaten, your instinct might be to call the practice “disgusting.” Japanese foodies would disagree with you, however, because tamagokakegohana raw egg cracked over a bowl of steaming white rice, is one of the Japanese’s favorite quick comfort foods.
Delicious flavor aside, we now have another way tamagokakegohan isn’t gross, thanks to a handy kitchen gadget that makes TKG (as it’s known for short) downright gorgeous.
Being the admirably frugal types that we are, we came across the Fuwafuwa egg machine on our last trip to 100 yen Seria store. Fuwafuwa stands for “soft”, which isn’t a texture we usually associate with raw egg, but the packaging promised us a “delicious breakfast” with soft TKG, and for 100 yen (US$0.75 ), it was an offer we couldn’t refuse.
The device has two parts, a cup and a lid. You start by cracking the egg and pouring the yolk into the recessed section in the center of the lid, letting the rest of the egg drip into the cup.
Then, using the included whisk, you whip and beat the egg white into a frothy meringue.
Now make yourself a bowl of white rice (preferably fresh out of the rice cooker or microwave, so it’s piping hot)…
…and pour the fluffy cloud of egg white on top.
All you have to do is add the yellow…
…and you have yourself pretty much the prettiest TKG possible for so little effort.
Some people like add a drizzle of soy sauce to their TKG, and that only made it all the more appetizing.
Aside from soy sauce or soy-free sauce, there’s another question you’ll need to answer, which is how to eat this. It’s tempting to start by gently taking a bite with your chopsticks, so as to leave the rest of the egg structurally intact. For the best flavor, however, when eating TKG, the egg must come into direct contact with the rice before it enters your mouth, so the wisest choice is to mix in the egg white first. egg, yolk, and rice with your chopsticks (merengue doesn’t mix with the yolk as easily as a normal, unwhipped egg, so you may have to work harder to stir).
Much like cracking an egg, properly enjoying the flavor of fuwafuwa TKG involves irrevocably altering its appearance, so you’ll want to have your camera ready and take snapshots before you start eating. These images are likely to come out very well, however, as this is easily one of the two most beautiful TKGs we’ve ever eaten.
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