Survey outcomes make clear individuals’s private preferences for mixing the uncooked egg into the rice in addition to which facet seasonings so as to add for taste.
After I requested my Japanese good friend who’s at the moment dwelling within the rural U.S. what meals she misses probably the most from residence, she responded in a short time: “TKG.” In truth, she loves TKG a lot that it’s typically the primary and final meal that she eats at Haneda Airport within the midst of her worldwide travels–and I’m keen to guess that she’s not the one one who’s had related ideas.
“TKG” affectionately stands for Tamago Kake Gohan, or a bowl of rice topped with uncooked egg and different seasonings (uncooked eggs are usually protected to devour in Japan, in contrast to in lots of different international locations). It’s a easy dish that may be eaten at any time of the day however is usually consumed as a fast and no-fuss breakfast. People may get very specific concerning the “proper” technique to eat it–not in contrast to buddies arguing over which pizza toppings are acceptable and never (OK, perhaps not fairly to the identical heated stage as the talk over pineapple pizza, although).
In honor of TKG Day on October 30, which celebrates the institution of the Japan Tamago Kake Gohan Symposium, Japanese “Eating Out Meals Analysis Institute” Sizzling Pepper Gourmand Gaishoku Soken just lately performed a web-based survey with 1,035 female and male contributors ranging in age from their 20s by means of 60s. The Institute’s objective was to find out the commonest tendencies for consuming TKG when it comes to each getting ready the uncooked egg in addition to including seasonings to the dish.
▼ TKG in its purest kind–a easy, no-frills model with simply rice and egg
The survey’s first query sought to gauge the proportion of people that truly like TKG. 79.1 % of contributors responded that they just like the dish, together with 35.1 % who actually prefer it (versus solely 4.6 % who actually dislike it).
The second query requested survey takers how they put together the uncooked egg, to which 885 contributors shared their ideas. Those that responded to the primary query that they’ll’t eat TKG attributable to allergic reactions or just have by no means eaten it had been excluded from this portion. Listed below are the outcomes from commonest to least frequent preparation strategies.
● 42.3 %: Whip the egg in a separate dish then combine it into the rice
● 41.6 %: Place the egg immediately on high of the rice then crack and blend it into the rice
● 9.4 %: Whip the egg in a separate dish then place it on high of the rice with out mixing it in
● 2.9 %: Separate the egg yolk from the egg white then place solely the yolk on high of the rice
● 2.5 %: Place the egg immediately on high of the rice then crack it with out mixing it in
● 0.6 %: Separate the egg yolk from the egg white then make solely the egg white right into a meringue and add to the rice
No matter when the egg comes into play throughout prep, the outcomes point out that the overwhelming majority of respondents in the end combine the uncooked egg into the rice earlier than consuming it. It’s not arduous to see why, both, as doing so leads to a creamy, comforting texture that’s additionally simple to swallow. Maybe a unfastened comparability is to mac and cheese.
▼A typical bowl of TKG with the egg combined into the rice
Lastly, the final survey query requested contributors to establish probably the most scrumptious toppings for TKG moreover the usual soy sauce. Listed below are the highest 10 responses so as of recognition.
● 36.5 %: Dashi soy sauce
● 26.4 %: Mentsuyu (noodle dipping sauce)
● 17.9 %: Umami seasoning
● 17.6 %: Sesame oil
● 9.6 %: Shiro dashi (concentrated soup inventory)
● 7.2 %: Salt
● 6.4 %: Dashi no moto (instantaneous dashi powder)
● 5.0 %: Chili oil combined with fried garlic
● 4.9 %: Shichimi spice
● 4.3 %: Ponzu
As you’ll be able to see, numerous the highest seasonings included varied types of dashi, or Japanese inventory that varieties the premise for every kind of soup, noodle, and simmered dishes. A small splash of dashi can add a depth of taste to even the most straightforward dish, making it an ideal accompaniment for the common-or-garden TKG.
▼ Inexperienced onions and sesame seeds are different frequent condiments eaten with TKG.
By the way, in response to my TKG-loving good friend, the easiest way to eat the dish is along with natto, although she additionally recommends smoked soy sauce and sesame oil. As a fellow natto lover myself, that is a mode that I can positively get behind.
Supply: PR Occasions
High picture: Pakutaso
Insert pictures: Pakutaso (1, 2, 3)
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