Does anyone else have definitively different algorithms across platforms? Facebook seems to think I’m a complete Japanophile, never failing to remind me about sakura season and tips for packing bento boxes, while Instagram (though also owned by Facebook) feeds me a steady diet of gloom, doom, and horrid AI atrocities.

Though it’s been quite some time since I last visited Japan and have little hope of returning anytime soon, you can guess where I’d rather waste my time. Indulging in a bit of mindless scrolling before bed, I came across a very unremarkable video, no longer than 10 seconds at most, highlighting one more piece of evidence that “Japan is living in 2050.” Lo and behold, shelf stable packets of tamago kake sauce to squeeze over rice. Astounding.

Flipping through countless similar, forgettable contributions to this digital wasteland, I quickly moved on. For some reason though, the idea stuck with me. Tamago kake gohan, the most basic dish of hot rice topped with raw egg, could still be easier to make. To me, a lover of all things vegan egg-related, I was secretly captivated. I wanted to recreate this simple pleasure but got caught up in the complications of making a spherified vegan egg yolk, which is diametrically opposed to the elementary nature of the meal. If the egg could just be sauce, since it just gets broken up and stirred into the rice anyway, that changes things.

Dozens if not hundreds of recipes for vegan yolks are floating about on the web at this point, so if mine doesn’t strike your fancy, go off on a Google adventure and take your pick. My point here is that while a perfect golden dome, capable of bursting into unctuous, eggy sauce would look more impressive at first serving, the results are the same: it’s delicious. As someone prone to overthinking, it’s exhausting chasing the best, most perfect, most beautiful, most creative of everything. Tamago kake gohan should require zero thinking.

It’s not pretty and won’t get any likes on social media. I’m okay with that. I’ll make a big batch of egg sauce and rice, pack them separately in the fridge, and have easy food all week. Plus, all you have to do is add tofu for an instant scramble, if you’re more in the mood for that. Additional toppings are optional, but recommended, especially if you eat this frequently, to prevent palate fatigue. It’s good, maybe even great, though not enough to catapult me into 2050. Thank god for that.

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Yield: Makes 2 - 2 1/4 Cups Egg Sauce; 10 - 11 Servings

Vegan Tamago Kake Gohan

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Vegan tamago kake gohan can be just as easy and comforting as the traditional version. Replace raw eggs with a blended eggy sauce, perfect for meal prep to have ready whenever cravings strike.

Prep Time 20 minutes

Cook Time 3 minutes

Total Time 3 minutes

Ingredients

Vegan Egg Sauce:

• 1 Medium Carrot
• 1/2 Cup Cooked White Beans
• 1/2 Cup Raw Cashews, Soaked Overnight and Drained
• 1/4 Cup Plain, Unsweetened Non-Dairy Milk
• 2 Tablespoons Vegan Butter, Melted
• 2 Tablespoons Nutritional Yeast
• 2 Teaspoons White Miso Paste
• 1 Teaspoon Onion Powder
• 1 Teaspoon Lemon Juice
• 3/4 Teaspoon Kala Namak (Black Salt)

Tamago Kake Gohan (Per Serving):

• 1 Cup Hot Cooked Sushi Rice
• 3 Tablespoons Vegan Egg Sauce
• 1/2 Teaspoon Soy Sauce

Optional Toppings:

• Vegan Furikake
• Shredded Nori
• Toasted Sesame Seeds
• Thinly Sliced Scallions
• Hot Mustard
• Shichimi Togarashi

Instructions

1. To make the egg sauce, thoroughly scrub and cut the carrot into bite-sized chunks. Place it in a microwave-safe dish and add water to cover. Microwave for 3 minutes, or until fork tender. Drain well and transfer the cooked carrot to your blender.
   
2. Add all the remaining ingredients and puree, scraping down the sides of the canister as needed, until completely silky smooth. This may take some time and effort, especially if you're not using a high-speed blender. The resulting sauce is very thick, almost like hummus. Transfer to a glass jar or airtight container and store in the fridge for up to 1 week. It will continue to thicken once chilled, too.
   
3. When you're ready to make the tamago kake gohan, mound your rice in a bowl and press an indentation into the center. Spoon your egg sauce into the crater like a rounded dollop. Add any desired toppings, mix well, and enjoy!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)
• 
  The Spice Lab, India Black Kala Namak, 4 oz (113 g)
• 
  Now Foods, Real Food Organic, Whole, Raw Cashews, Unsalted, 10 oz (284 g)

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 193mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.