Tamago Kake Gohan Rice-Cream
I’m sure after reading the title of this post, you are scratching your head.
Tamago Kake Gohan… isn’t that a savory dish?
Correct.
Tamago - Egg
Kake - to pour over
Gohan - Rice
This breakfast food is enjoyed all across Japan, because it’s fast, simple and delicious.
It is made by cracking a raw egg over fresh, steaming hot rice and then mixing it up! (And most people add a drizzle of soy sauce and furikake too!)
With a pair of chopsticks, the egg is mixed into the hot rice. This pasteurizes the egg (slightly cooking it) and makes a delightful, creamy and frothy, yet custardy mixture. It’s a real joy to eat!
My good friend Lisa (at Okonomi Kitchen) and I, came up with the idea to incorporate the concept of this beloved meal into a sweet treat! And it definitely had to be Rice-Cream.
If you are someone who has never complained that their ice cream tastes too “eggy” then…you’ve come to the right recipe my friend!
We have incorporated the key flavours of this dish right into a velvety and smooth custard ice cream base:
Custard - an egg yolk rich base
Short Grain Rice - if you’re new around here, yes Rice certainly belongs in ice cream! Acts as great thickening agent, we are finding another way to use up some leftover rice
Hondashi Powder - to provide an umami that replicates Furikake seasoning
Soy Caramel - every bowl of rice (cream) needs a drizzle of SOY!
We are using Lisa’s Soy Caramel recipe that you can find here!
Let’s Make it!
Recipe:
Special Equpiment:
ice cream machine
blender (or immersion blender)
sieve
Tamago Kake Gohan Rice-Cream
250ml heavy cream
250ml whole milk
70g granulated sugar
30g cooked, short grain rice
10ml vanilla extract
2 large egg yolks
7g Hondashi powder
pinch salt
One day before making: Make sure to store your ice cream basin in the freezer for at least 24 hours. Or prepare your equipment according to the manufacturer’s instructions.
In a medium sauce-pot, add your heavy cream, milk, sugar, cooked short grain rice and vanilla extract. Place the pot over medium low heat and bring to a gentle simmer. About 3-5 minutes, whisking frequently as to not scald the milk.
When the rice has softened, use a hand held blender to blend the milk mixture. Or transfer it to a blender to blend. We want to break down and incorporate the rice into the milk. Blitz until relatively smooth— don’t worry about some lumps, we will strain the mixture later!
In a medium bowl, add two egg yolks.
Temper the egg yolks: while whisking constantly, add a splash of hot milk to the bowl. Continue to slowly pour the milk mixture in with the egg yolks, and whisk until smooth. Careful not to shock the yolks with too much hot liquid at once, we don’t want to form cooked egg lumps!
Into the bowl, sprinkle your dashi powder as well as a pinch of salt. Mix to combine.
Transfer the custard back to the same pot and place it over low heat.
Stir the custard constantly and allow it to thicken slightly. About 3 minutes. Once it is able to coat the back of your spoon or spatula and holds the line when your finger is run through it, it is done. Don’t overcook the custard, it will separate and become lumpy.
Pour the custard through a fine sieve and into a bowl. Discard any solids that remain in the sieve.
Wrap with plastic wrap so that the surface of the custard comes in contact with the film. This is to prevent a “skin” from forming in the fridge!
Refrigerate for 4-6 hours or until completely cold.
To churn: Once the custard base has chilled until cold, remove the plastic wrap and churn in your prepared ice cream maker according to the manufacturer’s instructions.
I churned this batch in my Cuisinart ICE 21 for about 15 minutes. When it’s done it should be super thick!
Transfer the ice cream to a container for storing in the freezer, or eat right away!
This is best paired with Soy Sauce Caramel and a sprinkle of furikake!
This ice cream is the perfect example of savoury and sweet. It’s creamy, slightly eggy and a liiitle bit fishy. The soy sauce caramel helps bring a slight salty bitterness that balances everything out! If you are daring enough to try this recipe give it a go, ad send me a message!
And as always, enjoy!
