Rolled Sweet Omelet
This is the most popular egg dishes in Japan. We will introduce a simple recipe.
Rolled Sweet Omelet
2015-08-24 15:47:08
Yields 3
Cook Time
15 min
Ingredients
- 4 eggs
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp water
- 1/2 tsp vegetable oil
Instructions
- Mix together the beaten egg, salt, sugar, and water.
- Heat up the frying pan over high heat first, turn the heat to medium. Lightly oil a nonstick frying pan.
- Add one ladle of the egg mixture and swirl around to spread thinly, then roll up starting from the near edge.
- Move the rolled up omelet to the near side of the frying pan, and repeat the above step about three times until the egg mixture is gone. Cut the finished omelet into bite-sized pieces.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
Egg Drop Soup with Tomatoes
Japanese foods can not go without soups. I cook miso soup almost everyday, and I cook clear soup like this one often. The trick is to stir the soup after the egg has set. Stirring it before the egg has set will make the soup cloudy.
Egg Drop Soup with Tomatoes
2015-08-24 15:13:20
Serves 4
Cook Time
10 min
Ingredients
- tomatoes
- 2 eggs
- 800 ml water
- 1 cube chicken bouillon
- 3/4 tsp salt
- 1tsp sesame oil(or olive oil)
- parcely for garnish
Instructions
- Place the water, chicken bouillon, and salt in a pot over heat, then add the chopped tomato.
- Once the soup has boiled, slowly pour the beaten egg. Let it cook briefly for 5 sec, then turn off the heat and cover with a lid for 10 to 15 sec.
- Once the egg has set, gently stir the soup, then add sesame oil, put some parcely for garnish.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
Soy-marinated Boiled Eggs
I love eggs. I eat them raw, put on the steamed rice, pour over soy sauce and that just makes me happy. I also like marinated eggs. They are great OTUSMAMI (something to nibble when drinking)for me. You can keep this in the fridge for 3 to 4 days.
Soy-marinated Boiled Eggs
2015-08-24 14:57:40
Serves 3
Cook Time
10 min
Ingredients
- 6 eggs
- 3/4 cup soy sauce
- 3/4 cup sushi vinegar
- 1/2 tsp grated garlic
Instructions
- Place eggs in a pot of cold water, then heat. When the water comes to a boil, reduce heat to low and cook for 7 minutes. Then put eggs into the cold water to cool.
- To make the marinade, combine the soy sauce with the sushi vinegar and grated garlic.
- Crack the cooked eggs' shells and place them again in cold water, then peel off the shells.( It will be easier this way)
- Place the eggs in the marinade and let marinate for a minimum of 30 minutes. The flavor will depend on how long they remain in the marinade, so feel free to figure out how long to leave them in for the flavor you prefer. If you marinade cooked beans(any beans), it will taste good as well.
- Cut the eggs in half, then serve with the cut surface facing up.
Notes
- If you refrigerate the marinade with the eggs still marinating in it, they'll keep for 3–4 days.
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