TKG, 卵かけご飯 (たまごかけごはん)

卵(tamago) = egg
ご飯 (gohan) = rice
Kake (かけ, full form かける) means you're putting or pouring egg onto rice, preferably hot steaming rice. Most people here would add shoyu to the raw egg. Almost all of my Japanese friends seem to trust and eat without fear raw eggs produced and sold in Japan.  When traveling abroad, most of them would be more cautious, which I think speaks to the level of trust that many, perhaps most, Japanese people have in Japanese products.  I'm letting myself generalize here, with no judgment intended...  

Below are a few old school TKG examples:





   


There's now a TKG machine.  I don't know when it came out, but these videos appeared last year.  The machine separates the yolk (黄身, kimi) from the egg white (白身, shiromi). The first one shows three different dishes: a simple TKG, one with natto (fermented soybeans) and shirasu (whitebait fish), and one using instant ramen instead of rice.  All include negi (green onions).



 


And this caught my attention because I believe they're speaking Chinese, and yet TKG is part of their vocabulary.