Tag: eggs
Tamago Kake Gohan
Tamago Kake Gohan
Tamago gohan literally translates to egg rice. This rice dish is a breakfast staple in Japanese households that takes less than 5 minutes to make. Hot steamed rice is whipped with a raw egg and seasonings until it is creamy and frothy. The rice is then sprinkled with furikake, a Japanese seasoning mix consisting of bonito flakes, nori flakes, sesame seeds, and other crispies and crunchies. The rice is then topped off with a raw egg yolk.Using fresh steamed rice is best, but you can definitely use day old rice. Make sure to microwave it long enough so the rice is piping hot. I wouldn’t worry about raw egg mixed in the rice. If you have the rice hot enough, it will cook the egg as you are whipping it with chopsticks. Traditionally, msg is also sprinkled on the rice, but this step can be skipped.
Servings: 1
Ingredients
- 1 cup steamed rice
- 1 large egg
- 1/2 tsp soy sauce
- 1/2 tsp mirin
- pinch salt
- pinch hondashi
- 2 tbsp furikake
- 1 egg yolk
Instructions
- Place a cup of really hot steamed rice in a bowl. Make an indentation in the center.
- Crack an egg in the center. Season with soy sauce, mirin, salt, and hondashi.
- Beat the rice and egg with a pair of chopsticks for a minute. The eggs will start to get fluffy and cook in the rice.
- Sprinkle furikake over the top of the rice. Make another indentation in the center of the rice.
Machaca con Heuvos
Machaca con Heuvos
The first time I’ve had machaca was in Vegas at my favorite taco joint, Roberto’s. Machaca is shredded dried beef, sort of like jerky without the smoke, cooked with onions and tomatoes in scrambled eggs. They served it with beans and tortillas. It was so good, I went back the next night and had it in a giant burrito. You can find machaca and any latin grocery store. I actually found some at my local Asian market in their Mexican section. It is sold shredded in containers or in whole pieces. If you buy the whole pieces, the best way to shred is in a food processor.
Servings: 2
Ingredients
- 2 tbsp vegetable oil
- 1/4 cup white onion chopped
- 1/2 cup dried beef
- 1/2 cup tomatoes chopped
- 1 serrano pepper chopped
- 3 large eggs beaten
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Sauté the onions for 4 minutes.
- Add in the dried beef. Sauté for 5 minutes.
- If the oil has been soaked up by the beef, add another tbsp. Add in the tomatoes and serrano peppers. Sauté for 5 minutes.
- Lower the heat. Pour in the eggs and scramble. Cook for 4-5 minutes.
- Season with salt.
Masala Omelette
Masala Omelette
Masala omelettes are fast and easy to make if you’re in a hurry for a quick breakfast but have 10 minutes and don’t want to eat crap. You can make either 1 thick omelette or 3 thin ones with this recipe. Serve rolled up in paratha. Greek yogurt, lemon juice, or mint chutney are all great accompaniments to the omelette.
Ingredients
- 3 large eggs beaten
- 1 small white onion finely chopped
- 1 small tomato finely chopped
- 2 tbsp cilantro finely chopped
- 1 bird’s eye green chili finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp fresh lemon juice
- 2 tbsp ghee
Instructions
- Mix all of the ingredients together in a bowl.
- Melt the butter in a small skillet over medium heat. At this point, you can make 1 thick omelette or divide the egg mixture into 3 equal amounts to make really thin omelettes.
- For a thick omelette, cook for 3 minutes a side until lightly browned. For thin omelettes, cook for 1 minute a side.
- Serve and roll up in paratha. Squeeze the lemon juice over the omelette. I put a dollop of plain yogurt and more cilantro on mine.
