photo by: lemonfilmblog Eggs Benedict is a dish that is the standard fare in any hotel brunch. It can also be done very badly. Overcooked eggs, rubbery English muffin can make you dislike them in a hurry. On the other hand, you make it at home with fresh ingredients and serve it up immediately after
Japanese Inspired Eggs Benedict Read More »
Onsen Tamago (Onsen Eggs) is a type of soft boiled egg. Onsen egg has a unique creamy and delicate texture. The yoke is slightly hard, but the white is still soft and milky. The traditional way of cooking is in a hot spring that is approximately 70°C (158ºF) for 30 to 40 minutes. Recipe Onsen Tamago
Japanese Hot Spring Egg (Onsen Tamago) Recipe Read More »
Tamago–dofu is a Japanese savory egg custard that usually served cold as an appetizer. The texture is cold, smooth, soft and light, so it’s good for the summer dish. Making and tasting Tamagodofu is similar to chawanmushi, When we eat the chawanmushi, we can enjoy combination with various ingredients. On the other hand, there are very few
Smooth Tamago-Tofu: Cold Savory Egg Custard Recipe Read More »
photo by ewan-m Nasu Dengaku is a very easy Japanese recipe that you are going to love because this sauce can be used on other grilled vegetables as well as tofu. So get your oven on broil and let’s get cooking! You will need: 1 eggplant (italian), or 2 asian eggplants 1/2 cup, miso paste
Nasu Dengaku (grilled eggplant with sweet miso sauce) Recipe Read More »
Iri-tamago is a Japanese scrambled egg, also called Soboro. They looks similar to scrambled egg, but a slightly different. Making Iri-Tamago doesn’t need oil, and they look small grain of the egg. Iri-tamago is used for a colorful topping as Domburi rice, lunch, Bento box, on fried rice, or sushi toppings, etc. Recipe: Iri tamago (Soboro) scrambled egg Ingredients ( 2-3
Iri-tamago (Japanese scrambled eggs) Recipe Read More »
Chawannmushi is a Japanese egg custard dish. It’s different from many other custard dishes. Chawanmushi is very, very soft and smooth. It consists of an egg mixture flavored with soy sauce, salt, dashi, with some ingredients. Recipe Chawannmushi Ingredients (6 servings) * 3 eggs * 3 cups room temperature bonito dashi * 1/4 teaspoon salt *
Chawannmushi (Japanese Savory Egg Custard) Recipe Read More »
Ramen egg is a seasoned super soft egg that is also called Ajitsuke-Tamago, Nitamago, or Hanjyuku Tamago. The yolk is still very soft and taste great combined with some soy sauce. When you cook the Ramen noodle, seasoned soft boiled egg is an essential topping. The other, Ramen eggs are eaten for a side dish,
Ramen egg (Seasoned Soft Boiled Egg for Ramen ) Recipe Read More »
Usuyaki Tamago (Japanese egg crepe) is a thin omelet that is used for wrapping Temari Sushi. Kinshi Tamago is shredded egg crepe that used for Bento, Donburi, Hiyahsi-Chuka (cold ramen noodles) and some sushi, like Chirashi Sushi, Oshizushi, etc… They have fluffy and light texture, and colored dishes brightly. Usuyaki Tamago and Kinshi Tamago is the same way to make. Making them is similar to making a thin pancake. First, make the thin
Usuyaki Tamago (Egg Crepe) & Kinshi Tamago (Shredded Omelet) for Sushi Recipe Read More »
Nakagawa Bakery (中川ベーカリー) is a neighbourhood cake shop in Kuwana, Mie, that has been baking for 80 years. Its baumkuchen won a top prize at Japan’s national confectionery expo. It’s takeaway only, with two car parks, so it makes an easy sugar stop if you’re driving. We called in on our drive home from Ise
Sugar Stop: Nakagawa Bakery, Kuwana, for Autumn Cakes and Award-Winning Baumkuchen Read More »
Tsutaya (つたや) is a small Ise udon shop in the old Kawasaki merchant quarter of Ise, Mie, that has been running since 1945. Ise udon is nothing like the firm udon you may know: the noodles are thick and very soft, served in a dark, rich tamari sauce. We had lunch there on a Thursday
Ise Udon at Tsutaya (つたや): Soft Pilgrim Noodles in Ise’s Old Merchant Quarter Read More »
