Mentaiko Tkg Recipe

Warm rice

Divide the cooked Japanese short-grain rice into two bowls (about 1 cup cooked rice per serving). If rice has cooled, gently reheat by steaming for 2–3 minutes in a covered microwave-safe bowl or over a steamer until hot but not dry.

Optional: Pour a splash (about 1–2 tbsp) of hot water into each serving bowl and swirl quickly to warm and slightly steam the bowl, then discard the water. This keeps the rice hot longer.

Remove the mentaiko from its sac: lay each sac on a cutting board and slice lengthwise with a small knife. Use the back of the knife or a spoon to scrape the roe out into a small bowl. Discard the thin membrane sac.

Taste a small amount of the roe. If it's very salty or intensely spicy, mix the scraped roe with the 1/2 tablespoon mirin and 1 tablespoon soy sauce to temper and add gloss. If it seems balanced, you may use just 1 tablespoon soy sauce or omit mirin. Stir gently to combine.

Crack one fresh egg per bowl into a small separate bowl or cup (do not add shell). For food safety, ensure eggs are very fresh or pasteurized if raw consumption is a concern.

Make a shallow well in the center of the hot rice in each serving bowl. Place the raw egg into the well. If you prefer a softer texture, you can whisk the egg lightly in its small bowl and then pour; leaving the yolk whole gives the classic TKG experience.

Spoon half of the prepared mentaiko roe (about 40 g) on top of the egg/rice in each bowl. Distribute the roe so some sits on the yolk and some on the rice.

Drizzle about 1/2 tablespoon soy sauce over each bowl (adjust to taste). If you mixed mentaiko with soy/mirin earlier, reduce additional soy to 1 tsp or omit. If using sesame or neutral oil, drizzle 1/4 teaspoon over each bowl for a glossy finish.

Sprinkle 1/2 tablespoon kizami nori evenly over each bowl, then scatter the thinly sliced scallions and 1/4 teaspoon toasted sesame seeds on top. Add a light pinch (about 1/8–1/4 tsp) of shichimi togarashi if using.

Using chopsticks or a spoon, vigorously mix the egg, mentaiko, and soy into the hot rice until well combined and slightly frothy. The heat from the rice will warm and thicken the egg lightly, coating grains in a creamy sauce.

Taste and adjust seasoning — add a few drops more soy sauce or a pinch of salt if desired. Serve immediately while hot.

Optional: Provide extra kizami nori, mentaiko, and shichimi at the table for guests to customize.