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It is made by combining eggs, sugar and salt. Additionally, soy sauce and mirin are used in some recipes. [5] Alternative versions include "dashimaki tamago" which adds dashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake. [6] [7 ...
Tamago kake gohan (Japanese: 卵かけご飯, lit. ' egg on rice ' ) is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce . In Japan, uncooked eggs are usually safe to eat as steps have been taken to reduce the occurrence of salmonella in eggs.
Onsen tamago (Japanese: 温泉卵 or 温泉玉子, lit. 'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of onsen in Japan. [ 1 ] The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and ...
Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc. Tamago kake gohan (卵掛け御飯): Rice with a raw egg; Tenmusu: a rice ball wrapped with nori that is filled with deep-fried tempura shrimp [3]
More of the beaten egg mixture is added, and the flipping/ rolling process is repeated. [10] [15] [16] The finished product is a rectangular block of layered omelette. [16] [c] The pan must be slicked with only a very thin coating of oil. [16] To achieve this, the pan is wiped with a paper towel or piece of cloth daubed with oil.
Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyūdon, Tsuji recommends water flavored with dark soy sauce and mirin. Donburi can be made from almost any ingredients, including leftovers.
The Chinese soy sauce egg is called lujida, (滷雞蛋/卤鸡蛋) or ludan (滷蛋/卤蛋)it is one of the most popular type of street foods. [2] The marinating sauce is called lushui (滷水/卤水) They are typically served with noodles, [2] in a broth made from their seasoned cooking liquid. Soy eggs may be eaten individually as a snack.
Tamagoyaki, also referred to as tamago Tamago (卵, 玉子): sweet egg omelette or custard , sometimes mixed with minced fish [ 4 ] [ 5 ] Quail eggs (raw or cooked) [ 3 ] [ 5 ]