Ok I might be stretching it a bit calling Tamago Kake Gohan Japan’s national dish, but it’s definitely a classic that has endured the test of time, and it’s the most prevalent dish across the country. Tamago Kake Gohan is basically a raw egg mixed with soy sauce, served over steaming hot, fresh white rice. It’s often eaten for breakfast (as in asa teishoku), but you’ll see raw egg served over rice at gyudon restaurants all day. Japanese eggs are extremely fresh, and there’s little hesitation about eating them raw here.
There’s many variations on this dish. Some people add dashi, green onions, and other Japanese toppings. You can beat the egg with the toppings and add it to the rice, or you can add the egg unbeaten. You can serve the egg mixture sitting on top of rice, but others swear by pouring the rice into a little well dug into the middle of the rice. The latter is supposed to maximize the contact of the egg to the hot rice, allowing the egg to cook a bit.
Personally, I like my tamago kake gohan simple with just a teaspoon of soy sauce to really highlight the quality of the egg and the rice. The secret is to make sure that the rice is piping hot right out of the cooker. Have you ever tried tamago kake gohan? Or do you eat dishes with raw eggs?