How to make Salmon Sashimi TKG - Tamago Kake Gohan

The Bento Buster, a Kiwi in Japan, shows how to make a delicious salmon sashimi TKG - Tamago Kake Gohan - Egg on rice. It's health & delicious! Tamago Kake Gohan (TKG) —rice mixed with a raw egg—is Japanese comfort food at its simplest.
Ingredients:
1 cup cooked hot white rice (about 12 ounces cooked rice; 340g)
1 egg yolk (Super fresh/Japanese safety standard level)
6 or 7 slices of Salmon sashimi
A touch of wasabi
gari - pickled ginger
Some sprouts
1 Shiso leaf
Soy sauce (I'm using a special TKG dashi infused soy sauce available in Japan)
Instructions:
Start with a bowl of hot plain short grain rice
Top it with slices of salmon sashimi forming a creator.
3. Put a touch of wasabi & a couple of slices of gari pickled ginger in the centre of the creator.
4. Place sprouts on top (extending out of the creator for visual appeal)
5. Place egg yolk into the creator.
6. Add a Shiso leaf as in the video.
7. Pour on soy sauce
8. Mix & eat.
Beating the eggs and rice thoroughly with chopsticks introduces air into the egg whites, making them lighter & fluffier.

Notes: Raw eggs in Japan follow strict health & safety standards. Outside of Japan use a ‘onsen tamago’ (Japanese super soft boiled egg). A recipe for an onsen tamago is on my channel.