Vegan Tamago Kake Gohan (卵かけご飯)

vegan egg yolk over rice in a ceramic green bowl

5 from 2 reviews

Vegan egg yolks! Perfect for eggs over rice, bibimbap, noodles, vegan fried 'eggs' and more.


Units Scale

Vegan 'Egg Yolk'

  • 2/3 scant cup of chopped cooked orange/yellow root vegetable of choice* (75g)
  • 1/4 tsp black salt (1.8g)
  • 3/4 tsp nutritional yeast (2.4g)
  • 1 1/2 tsp - 1 1/2 tbsp olive oil (8ml - 22ml )*
  • 1/2 tsp miso paste (3g)
  • 1/3 cup water (80ml)
  • 0.75g sodium alginate
  • 7.5g calcium chloride
  • 3 cups distilled water (750ml)
  • 1/4 tsp salt, to taste (1.4g)
  • Optional spices: pinch of mustard powder and/or paprika
  • 1/4 cup neutral oil, for coating and storing

Tamago Kake Gohan

  • 50g nagaimo (Japanese mountain yam)
  • 1 vegan egg yolk
  • 1-2 tsp vegan mentsuyu (or soy sauce)

Optional toppings


Vegan 'Egg Yolk'

  1. Weigh all the ingredients out. Add all the ingredients to a high speed blender and blend until completely smooth. 
  2. Prepare one large bowl of about 3 cups of regular water. Dissolve the calcium chloride into the distilled water.
  3. Take a small tea strainer or sieve and dunk it into the calcium chloride water. Add about 1 heaping tablespoon of the egg yolk mixture and form a circle. Slowly lower it into the calcium chloride water until the yolk begins to float. Let it sit in the calcium chloride bath for at least 1 1/2 minutes. Repeat until all the egg yolk mixture if gone (you should get about 8-10). 
  4. Use your hands to carefully remove it and place into the bowl with regular water. 
  5. If keeping the yolks for longer, store in neutral oil. I like to brush my yolks with a little neutral oil to get it glossy like real eggs! Serve and enjoy. 

Tamago Kake Gohan

  1. Use a oroshi grater to grate the nagaimo. Place it over a bed of hot rice and then add one vegan egg yolk on top. Drizzle with some mentsuyu, soy sauce and/or sesame oil. Garnish with your choice of toppings and enjoy!


  • *When making Japanese style eggs that are richer in colour, I use carrots or a dark coloured kabocha squash. You can also use sweet potatoes but please keep in mind that the yolk does turn out slightly sweeter. If you prefer a lighter colour yolk, you can use regular potatoes + turmeric for colour or yellow carrots. You can also combine half regular potatoes and the flesh of red tomatoes. I have not tried corn but when I do I'll be sure to update the recipe!
  • *The amount of oil will dictate how 'fatty' the yolk will be. Depending on the dish, increase or decrease the amount! I usually go for about 1 tbsp. 
  • The ratio of sodium alginate to water should be 1%.
  • Helpful Equipment: precision scale, small sauce high speed blender, small tea sifter, mixing bowlswhisk
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for 8 yolks.
  • Recipe Inspired by Crossroad Kitchen (Video by Insider) and technique learned by Chef Steps


Keywords: vegan egg, vegan egg yolk