Introducing Japanese soul food: TKG

As with all the world’s most famous egg-focused dishes, like eggs benedict, kedgeree, shakshuka, tamago kake gohan, or TKG, it is a breakfast staple. In Japan, this popular comfort food is a cherished morning dish in kitchens up and down the country. 

The main ingredients are incredibly simple – just a bowl of freshly cooked rice with a raw egg mixed in. However, the condiments bring up the dish to epic levels. Most people use regular soy sauce with a few chopped scallions, and others prefer dashi-based mentsuyu. However, those in the know looking for something extra special to elevate their breakfast opt for truffle soy sauce, an exclusive take on an everyday seasoning. 

Truffle soy sauce: An elegant twist to a pantry staple

Soy sauce is one of the most ubiquitous ingredients in the Japanese kitchen. From dark to light, twice-brewed to white, it’s a crucial ingredient to countless Japanese dishes. Yet, few may know about another member of the soy sauce family – truffle soy sauce.

A clash of Eastern and Western flavors, truffle-infused soy sauce is an umami bomb. Ideally suited to the salty richness of soy sauce, the earthy mushroom flavor of the truffle elevates soy sauce to a whole new level. And with TKG, it’s a match made in heaven. 

Other combinations with truffle soy sauce 

While TKG and truffle soy sauce are a delicious combination, it’s not the only way to enjoy this extra-special condiment. Of course, any plain rice dish will benefit from adding truffle soy sauce, turning this simple staple ingredient into something extra tasty. However, fish is also a perfect partner for a bottle of punchy truffle soy sauce.

Salmon is one of the best types of fish to use. Simple grilled salmon with crispy skin is turned into an exquisite dish when drizzled with a generous glug of truffle soy sauce. Grilled tuna comes a close second. Just remember not to overcook the filet.

Otherwise, try substituting soy sauce with truffle soy sauce as a dipping condiment for steamed dumplings. Any filling works, but wild mushroom dumplings are particularly susceptible to the combination.