Salted Egg Over Rice (TKG)
ID: 3428c60c...
This is the ultimate salted Egg Over Rice (TKG) that uses salt and MSG (Ajinomoto) instead of soy sauce. By mixing the egg white into the rice first, you create a rich flavor, while garlic powder and mayonnaise add a deep, delicious, and exquisite finish.
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🍳 Cooking Flow
Place warm rice in a bowl. → Add only the egg white to the rice and mix well. → Add MSG (Ajinomoto), garlic powder, and mayonnaise, and mix. → Place the egg yolk on top and sprinkle with salt and black pepper.
Cooking Steps
Brief Cooking Order
Place warm rice in a bowl. → Add only the egg white to the rice and mix well. → Add MSG (Ajinomoto), garlic powder, and mayonnaise, and mix. → Place the egg yolk on top and sprinkle with salt and black pepper.
Introduction
This is the ultimate salted Egg Over Rice (TKG) that uses salt and MSG (Ajinomoto) instead of soy sauce. By mixing the egg white into the rice first, you create a rich flavor, while garlic powder and mayonnaise add a deep, delicious, and exquisite finish.
Step 1
Prepare a bowl of piping hot rice.
Step 2
Separate the egg into white and yolk, add only the egg white to the rice, and mix thoroughly. Mixing it into the hot rice helps the egg white set slightly, creating a richer egg flavor.
Step 3
Add 4 dashes of MSG (Ajinomoto), 5-6 dashes of garlic powder, and 1/2 tablespoon of mayonnaise, then mix well again.
Step 4
Place the egg yolk in the center, and finish by sprinkling with 2 pinches of salt and black pepper to taste.
Ingredients List
Important Notes
When mixing the egg white into the rice, it is important that the rice is piping hot. The heat will lightly set the egg white, improving the texture and enhancing the savory flavor. 🔥
MSG (Ajinomoto) and eggs go perfectly together, so adding the specified amount is the key to deliciousness. 💡
Adding mayonnaise coats the rice grains, creating a rich and savory depth of flavor. 🍳
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