Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

The hot rice helps thicken the egg slightly, giving the whole dish a lighter, fluffier texture.Beating the eggs and rice thoroughly with chopsticks introduces air into the egg whites, making them fluffier.Soy sauce, MSG, and furikake are all umami-rich ingredients that give the dish a nice savory flavor. Serious Eats / J. Kenji López-Alt Other than maybe pouring milk over cereal, tamago gohan was

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