Introduction

Tamago Kake Gohan Carbonara-style is a delightful fusion dish that combines the comforting creaminess of traditional Japanese tamago kake gohan with the rich flavors of Italian carbonara. This easy-to-make recipe brings together savory pancetta, luscious cured egg yolks, and umami-packed seasonings for a unique and satisfying meal.

A round mound of creamy beige risotto sits in the center of a white ornate bowl with intricate floral and gold patterns at the rim. On top, there is a bright orange egg yolk in the middle, surrounded by a semi-circle of dark red, crispy bits on the left, a semi-circle of black and white sesame seeds mixed with herbs just next to the red bits, and a white shredded cheese layer to the right. A small bunch of thin bright green garnish rests next to the cheese. The bowl is placed on a white marbled surface with a glass and another bowl blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 to 3 egg yolks (plus 1 extra for curing)

Soy sauce (enough to cover yolks)

1 tbsp mirin

1 cup short grain rice

1 1/4 cups water

1 dashi packet (optional)

1 large pinch kosher salt

2 oz diced pancetta

1 tbsp Japanese mayo

2 whole eggs

1 tsp mirin

1/4 cup pecorino romano cheese (freshly grated)

2 tsp rendered pancetta grease (reserved from cooking)

2 tsp soy sauce

1/2 tsp MSG

Pecorino romano cheese (for garnish)

Furikake

Scallions (julienned)

Black pepper (freshly cracked)

Instructions

Step 1: Cure the yolks by placing them in a small container. Pour enough soy sauce to completely cover the yolks, then add 1 tablespoon of mirin. Cover and refrigerate for at least 1 hour, up to 6 hours.

Step 2: Wash the rice until the water runs clear. Add it to a rice cooker with water, the dashi packet (if using), and a large pinch of kosher salt. Cook on the white rice setting until tender and fluffy.

Step 3: Cook the diced pancetta in a skillet over medium-low heat until very crisp. Remove pancetta and set aside. Reserve 2 teaspoons of the rendered pancetta grease.

Step 4: Place the hot cooked rice into a bowl. Add Japanese mayo, whole eggs, mirin, pecorino romano cheese, reserved pancetta grease, soy sauce, and MSG. Whisk vigorously until the mixture is creamy and fully emulsified. Adjust salt if needed.

Step 5: Divide the rice between two shallow bowls. Shape the rice into a circle and flatten the top. Place a cured egg yolk in the center of each bowl and grate pecorino cheese over it. Add crispy pancetta, furikake, and julienned scallions on top. Finish with freshly cracked black pepper and serve immediately.

Tips & Variations

Use short grain rice for the perfect texture and stickiness in this dish.

If you can’t find pancetta, substitute with pancetta-style bacon or guanciale for similar flavor.

For a vegetarian version, omit pancetta and use a sprinkle of toasted sesame seeds instead.

Adjust the soy sauce and mirin quantities to balance saltiness and sweetness to your taste.

FAQs

Can I use whole eggs instead of just egg yolks for curing?

The traditional recipe focuses on curing only the yolks to achieve a rich, creamy center. Using whole eggs will change the texture and flavor, so it’s best to stick with yolks for curing.

Is it safe to eat raw or cured eggs in this dish?

Using fresh, high-quality eggs from a trusted source reduces the risk associated with consuming raw or cured eggs. If you are concerned, you can use pasteurized eggs to ensure safety.

Dinner

Tamago Kake Gohan (Carbonara-Style) Recipe