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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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  1. Cook
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  4. Gathering from Scratch | A Workshop Retreat in the Shenandoah Valley Part 2
  5. Cardamom + Rose Iced Latte / Japanese Ice Coffee

Insta-Milk

A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Tamago Kake Gohan | A Simple, Quick Japanese Breakfast

Cook

11.01.2017

traditional japanese breakfast tamago kake gohan (japanese rice and egg bowl) and yuzo miso soup with a side of tsukemono pickles

Meet one of my favorite breakfasts: tamago kake gohan. A traditional, Japanese breakfast dish, tamago kake gohan is a rice and egg bowl that’s quick, easy, and comforting. Seasoned with a bit of shoyu & mirin + topped with furikake, it’s completely addictive. The final bowl is creamy, luscious, umami perfection. I know the raw egg might seem weird, but it cooks, and it’s SO good. Please trust me and try this ASAP. I’ve had it every morning for the past…I don’t even know how many days. You can top it with all kinds of things like scallion, greens, or even raw or cooked salmon or other fish.

traditional japanese breakfast tamago kake gohan (japanese rice and egg bowl) and yuzo miso soup with a side of tsukemono pickles

We’re currently in Kyoto pretending we’re local for a short two weeks in a little machiya, and I’m feeling so peaceful. Maybe it’s the Buddhist and Shinto energy—there are over 1600 temples and 400 shrines in the city. We wake up early every morning, the whole family up by 6 AM. We take our showers & baths, straighten up, brew a pot of sen-cha, make this breakfast, and then walk to get a morning coffee—a cappuccino for me, filter coffee for dad, and a “babycino” (steamed milk) for Eula. After that we grab groceries on the way home if we need them, and then by 9 we’re settled in for work. I found a derelict machiya (traditional house) for sale for a pittance, and, as I am wont to do, am fantasizing about restoring it and living here part time. My dreams of nesting all over the world are my favorite past time. We call it “hypothetical real estate”.

Lately we’ve been eating this tomago kake gohan, which is as ridiculously simple as it sounds, every morning. I top it with furikake (find it a Japanese grocery, make your own, or order it online!) and serve it alongside a simple yuzu miso soup filled with whatever we have on hand (currently cabbage, mushroom, green bean, and fresh tofu with a scattering of scallion and herbs/sprouts) with tsukemono (Japanese pickles) on the side. And natto, fermented soybeans, for Matt & Eula. Try it: you’ll either love it or hate it. They love it. I…don’t. But wish I did! It’s incredibly good for you.

tamago kake gohan (japanese rice and egg bowl)

And TWO quick announcements! If you follow on Instagram, then you probably already know about both of them, but in case you missed it a) I recently released my very first collection of Lightroom presets! What that means is you can have access to my editing in one click! These are the presets I use daily + created from years of what you miiiiight call obsessive photo editing. I hope these can save you some much needed time & take your photos to the next level! Tweak them away to make them your own or just use them as is—they work on everything from food to travel to lifestyle shots. To make them work on ANY photo (they’ll look different on different photos because all light is different), just tweak the white balance until it’s right for your photo and your style!

You can purchase the presets HERE. And as an added bonus you can get a 15% discount code HERE! So grab your discount & then go make them yours!
Aaaand second announcement—I’ll keep it quick!—I’m teaching a 4 week intensive E-Course, The Art of Food Photography, this coming January! So if you’re ready to invest in yourself & power level your food photography find ALL the details & register here! Registration will only be open for the next 4 weeks so don’t miss out! If you have questions after reading the description, please don’t hesitate to reach out.

traditional japanese breakfast tamago kake gohan (japanese rice and egg bowl) and yuzo miso soup with a side of tsukemono pickles

traditional japanese breakfast tamago kake gohan (japanese rice and egg bowl) and yuzo miso soup with a side of tsukemono pickles

traditional japanese breakfast tamago kake gohan (japanese rice and egg bowl) and yuzo miso soup with a side of tsukemono pickles

traditional japanese breakfast tamago kake gohan (japanese rice and egg bowl) and yuzo miso soup with a side of tsukemono pickles

Print
tamago kake gohan (japanese rice and egg bowl)

tamago kake gohan (japanese rice and egg bowl)

Ingredients

    for tamago gohan
  • 1 - 1 1/2 cups cooked, hot Japanese rice per person
  • 1 egg per person
  • 1 teaspoon mirin per person
  • 1 teaspoon shoyu (soy sauce) per person
  • topping ideas
  • sliced scallion (spring onion / tokyo negi)
  • furikake (a must!)
  • cooked or sushi grade raw salmon, tuna, or hamachi
  • ume plums
  • japanese pickles
  • avocado

Instructions

  1. Cook the rice in a rice cooker or according the the package instructions in a pot or donabe.
  2. In a separate cup combine the raw egg, shoyu, and mirin. Mix well with chopsticks or a fork. Add to the rice and mix well to completely combine with the rice. Alternately, you can make a well in the rice and add it directly to the bowl, mix it well, and then mix it into the rice.
  3. Let sit 5-10 minutes until thickened and you can eat it with chopsticks. Top with desired toppings and dig in! If you want to heat it back up, pop it in the microwave for about 30 seconds and then throw on your toppings!
  4. Best served with a simple miso soup on the side for a truly authentic Japanese breakfast experience!
3.1
https://localmilkblog.com/2017/11/tamago-kake-gohan.html

tamago kake gohan (japanese rice and egg bowl)

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tags: japan, japanese breakfast, japanese rice and egg bowl, kyoto, recipe, rice and egg bowl, tamago gohan, tamago kake gohan, traditional japanese breakfast, travel

11 thoughts on “Tamago Kake Gohan | A Simple, Quick Japanese Breakfast”

  1. Yolene says:
    November 1, 2017 at 4:10 pm

    This was one of the first dishes I tried when I visited Japan three years ago, thank you for sharing this recipe! I look forward to making it and bringing back the memories ( we also stayed in a machiya in Kyoto so I have to admit this is making me feel nostalgic).

    Reply
  2. Jessica says:
    November 2, 2017 at 9:27 pm

    This looks amazing, and might be my way in to a hot, savory breakfast! Do you make small batches of rice each morning? Set a timer on your rice cooker the night before? Make a large batch of rice and reheat?

    Thank you so much for sharing.

    Reply
  3. Esme says:
    November 6, 2017 at 4:34 pm

    I had this at 4 AM this morning and it was a perfect early breakfast—so glad I happened to have furikake and shoyu in the cupboard. So delicious. & I’ll be making it again, you can be sure of that.

    Reply
  4. Auriana says:
    November 17, 2017 at 5:15 pm

    Lovely dishes! Would you mind sharing a link for where to purchase these pieces? Thank you 🙂

    Reply
  5. Ellen Scott says:
    November 27, 2017 at 9:19 am

    No doubt about that Japanese food is always good for health. I really prefer eat raw egg, like tsukemono and miso yuzu is really awesome for winter. Japanese food inspire me a lot in cooking.

    Reply
  6. Chrystina says:
    November 27, 2017 at 6:10 pm

    I made this recipe for lunch today and it was just what I needed to settle my stomach after thanksgiving overload; thank you for sharing. I appreciate the balance of mirin and shoyu, but I’ll have to find some furikake to try in the next batch. I like the idea of eating this for breakfast, especially with miso soup, because I’m always craving savory hot broth and eggs when I wake up. It was seriously delicious and felt very nourishing. I love it.

    Reply
  7. Daisy says:
    December 19, 2017 at 8:17 am

    Beth, thank you so much for this recipe! This has become my go-to quick breakfast (or lunch or dinner lol) since you posted it – so simple and I love the mix of flavors and textures.

    Reply
  8. Jason says:
    January 9, 2018 at 8:48 pm

    Looks like a great weekend project. Thanks for the idea!

    Reply
  9. Admiring Apetite says:
    February 12, 2018 at 9:10 pm

    … I want this breakfast so bad it hurts. +_+

    Reply
  10. Pingback: Xzaavier@day751 | joseph desouza
  11. Rin Mead says:
    October 31, 2018 at 5:42 pm

    This looks amazing I can’t wait to try it. Do you also have a recipe for that miso?? It looks amazing as well!

    Reply

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