Tamago Kake Gohan (Carbonara-Style)

Cured Egg Yolk

• 2 to 3 egg yolks (I like to make one extra just in case)
• soy sauce (enough to cover yolks)
• 1 tbsp mirin

Rice

• 1 cup short grain rice
• 1 1/4 cups water
• 1 dashi packet (optional)
• 1 large pinch kosher salt

Carbonara

• 2 oz diced pancetta
• 1 tbsp Japanese mayo
• 2 whole eggs
• 1 tsp mirin
• 1/4 cup pecorino romano cheese (freshly grated)
• 2 tsp rendered pancetta grease (reserved from cooking)
• 2 tsp soy sauce
• 1/2 tsp msg

Toppings

• pecorino romano cheese
• furikake
• scallions (julienned)
• black pepper (freshly cracked)

1. 1

   Cure the Yolks: Place egg yolks in a small container. Pour in enough soy sauce to completely cover the yolks. Add 1 tablespoon mirin. Cover and refrigerate to cure for a minimum of 1 hour and up to 6 hours.

2. 2

   Steam the Rice: Wash your rice until the water runs clear and add it to a rice cooker along with the water, dashi packet, and a large pinch of kosher salt. Cook on the white rice setting until the cycle is complete and the grains are tender and fluffy.

3. 3

   Cook the Pancetta: Place the diced pancetta in a skillet over medium-low heat. Cook until the very crisp. Remove the pancetta from the skillet and set aside. Measure and reserve 2 teaspoons of the rendered pancetta grease.

4. 4

   Mix the Rice: Add your piping hot rice to a bowl. Mix in Japanese mayo, whole eggs, mirin, pecorino romano cheese, reserved pancetta grease, soy sauce, and msg. Whisk vigorously until the mixture is fully emulsified and creamy. Taste and add more salt if needed.

5. 5

   Plate and Serve: Divide the rice between 2 shallow serving bowls. Use a spoon to shape the rice into a circle and flatten the top. Carefully place a cured egg yolk in the center and grate pecorino on top. Add a row of the crispy pancetta, furikake and julienned green onions. Finish with freshly cracked black pepper and that is it!