vegan egg yolk over rice in a ceramic green bowl

Vegan Tamago Kake Gohan (卵かけご飯)

  • Author: Lisa Kitahara
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 egg yolks 1x


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 olive oil (8ml)
  • 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
  • 12 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 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
  • Category: breakfast
  • Method: spherification
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving
  • Calories: 4.8
  • Sugar: 0.44g
  • Sodium: 153.91
  • Fat: 0.03g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0
  • Carbohydrates: 0.9g
  • Fiber: 0.33g
  • Protein: 0.22g
  • Cholesterol: 0

Keywords: vegan egg, vegan egg yolk