Tag: Japanese
Tamagoyaki
Tamagoyaki
Tamagoyaki literally means “grilled egg” in Japanese. You will typically see tamagoyaki served for breakfast, as a side dish, in bento boxes, and even in sushi as nigiri, wrapped with nori on top of sushi rice. In Japan, customers dining in at a sushi restaurant will order tamago nigiri first to asses the chef’s sushi making skills.Tamagoyaki consists of eggs, mirin, soy sauce, and sugar cooked on a special omelette griddle called a yakimakinabe. The griddle has high edges, with one side flat and the other rounded. Small amounts of the egg mixture is cooked, then rolled to the flat side of the griddle. The omelette is pushed to the rounded side of the griddle and more of the egg mixture is poured in. Once the eggs set, the egg roll is rolled over the set eggs. These steps are repeated until all of the egg mixture is used up and you’re left with a thick omelette roll. The omelette is then sliced into 4 pieces.
Equipment
- tamagoyaki griddle
Ingredients
- 4 large eggs beaten
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 pinch salt
- vegetable oil
Instructions
- Whisk together the eggs, mirin, soy sauce, sugar, and salt.
- Lightly grease your tamagoyaki griddle with 1 tsp of vegetable oil over medium heat. Pour in 1/4 cup of the egg mixture and let set for a minute.
- Gently push the eggs to the flat side of the griddle. Your first ladle of the eggs doesn’t need to be rolled perfectly.
- Push the egg to the rounded side of the griddle. Pour in another 1/4 cup of the egg mixture. Let it set for 30 seconds.
- Roll the omelette over to the flat side of the griddle. Push the omelette to the rounded side of the griddle.
- Repeat the steps until all of the egg mixture is used up. You should get somewhere between 4-6 rolls during the entire cooking process.
Oyakodon
Oyakodon
Oyakodon is a popular lunchtime dish that you won’t really find outside of Japan. Oyako means parents and children, don meaning rice. Chicken thigh and onions are simmered in a dashi stock with soy sauce, mirin, sake, and sugar. Once the chicken is cooked through, a beaten egg is poured over the dish and cooked for a minute. All of that is placed on top of a bowl of steamed rice. While the upperclass look at this as a peasant dish, oyakodon is nothing short of flavor and tastiness.
Servings: 1
Ingredients
- 1/4 cup dashi stock
- 1 tbsp soy sauce
- 1/2 tbsp sake
- 1/2 tbsp mirin
- 1/2 tbsp sugar
- 1/4 small onion thinly sliced
- 1 large boneless skinless chicken thigh thinly sliced
- 1 large egg beaten
- 1 green onion chopped
- steamed rice for serving
Instructions
- Bring the dashi, soy sauce, mirin, sake, and sugar to a simmer in a small sauté pan over medium heat.
- Add in the onion. Simmer for a minute.
- Add in the chicken. Simmer for 8 minutes until the chicken is completely cooked through.
- Pour in the egg.
- Place a cover on the pan. Cook for 1 minute.
Ramen Egg
Ramen Egg
Every bowl of ramen requires a nice marinated ramen egg. They couldn’t be easier to make. There really isn’t any wrong to how done you want the yolks in your egg. They can be cooked all the way through, or slightly runny. It is all about the marinade. Bring a pot of water to a boil. Drop in the eggs. Cover. Turn off the heat. For a runny yolk, let sit for 7 minutes. For more of a hard boiled yolk, let sit for 9 minutes. Shock in an ice bath, then peel the eggs. The eggs will marinate in a mix of soy sauce, mirin, sake, and white pepper for an absolute minimum of 4 hours. Letting your eggs marinate for at least a day will give the eggs a stronger flavor, which is really what you want. You can even marinate the eggs for up to 2 days. When ready to serve in your ramen, slice in half and place on top of your bowl.
Ingredients
- 4 large eggs
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- pinch white pepper
Instructions
- Bring a pot of water to a boil. Carefully drop in the eggs. Place a cover on the pot. Let sit for 7 minutes.
- Shock the eggs in an ice water bath. Let completely cool for 10 minutes.
- Mix together the soy sauce, mirin, sake, and white pepper.
- Peel the eggs. Marinate the eggs in a ziplock bag for 1 day. Casually flip the bag every few hours throughout the day.
