Bored of eating the same omelet or scrambled eggs for breakfast? Or the fried eggs for lunch? It is time you try something new. And, Japanese egg recipes are the best deal here. Be it for breakfast or for lunch, these egg delights render a rich touch. While the preparations are simple and easy, not requiring any special culinary skills, you just need to be a little careful while presenting the same to retain the authenticity of the cuisine.
5 Must Try Japanese Egg Recipes for Egg Lovers:
Welcome to a new world of tasty egg delights. Read on to know about those delicious recipes:1. Tamagoyaki – Rolled Omelet:
Image: Shutterstock
Ingredients:
- Eggs – 4
- Soy sauce – ¼ tsp
- Mirin – 1 tbsp
- Salt – ¼ tsp
- Sesame oil – 1 tsp
- In a medium sized mixing bowl, add soy sauce to mirin and salt, and mix well.
- Crack in eggs and using a spoon, mix the mixture until well-combined.
- Place a medium rectangular-shaped pan on medium to high flame and heat the oil.
- Divide the egg mixture into 6 equal portions.
- Pour one portion of the egg mixture into the pan as a thin layer, swirling the pan so as to ensure that you get a very thin layer.
- Wait until the bottom of the egg is completely set and liquid is left on the top.
- Start rolling into a log and allow it to rest on one end of the pan.
- Add one more portion of the egg mixture.
- Allow this layer to get set completely.
- Once set, roll the cooked egg layer in the opposite direction.
- Repeat the process until the entire egg mixture is used and the egg now resembles a thick piece of log.
- Remove and arrange on a plate.
- Cut into ½ inch pieces and serve.
2. Omurice – Omelet Rice:
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Ingredients:
- Chicken thigh – 1, cut into 1 inch pieces
- Onion -1, small, finely chopped
- Butter – 1 tbsp
- Olive oil – 1 tsp
- Rice – 2 cups, cooked
- Salt – to taste
- Pepper – to taste
- Ketchup – 3 tbsp
- 9. Green peas – ¼ cup
- 1. Eggs – 2
- 2. Salt – to taste
- 3. Oil – 1 tsp
- Place a medium frying pan on medium to high flame, and heat butter with oil.
- Add chicken thigh pieces and cook for about 3 minutes.
- Mix in onions and cook until the onion turns translucent.
- Mix in rice and cook for 3 more minutes.
- Adjust the seasoning.
- Make a well in the centre of the rice and add the ketchup. Cook for ½ a minute more.
- Mix the rice and ketchup well and fry for 2 minutes.
- Mix in peas and cook until the peas turn soft.
- Remove from fire and keep aside.
- Take a medium sized bowl and pack it with half the rice. Unmold it on a plate. Repeat the same with leftover rice.
- In a small mixing bowl, beat eggs with salt.
- Place a frying pan on medium to high flame and heat half of the oil.
- Add half the egg mixture and swirl the pan to get the thinnest possible crepe.
- Once the eggs are completely cooked, use the crepe to cover the molded rice to give an oval shape.
- Repeat with the rest of the eggs.
- Drizzle the ketchup atop the rice and serve.
3. Chawanmushi:
Ingredients:
- Eggs – 3
- Dashi – 2 cups
- Sake – 1 tsp
- Soy sauce – 2 tsp
- Mirin – 1 tsp
- Salt – to taste
- Chicken thigh – ½, cut into nibble sized pieces
- Shrimp – 4, large, halved
- Shiitake mushrooms – 2, sliced
- Green onions – for garnish, finely chopped
- In a small mixing bowl, mix ½ tsp sake with equal amounts of soy sauce. Add chicken pieces, toss well, and keep aside for 10 minutes.
- In another mixing bowl, mix ½ tsp sake with equal amounts of soy sauce and add shrimp pieces to it. Toss to ensure even coating and keep aside for 10 minutes.
- In a large mixing bowl, mix dashi with rest of the soy sauce, mirin, and salt.
- Crack in eggs and using a spoon, mix the mixture so that the ingredients blend well.
- Using a sieve, strain in as much of the egg as possible.
- Divide the chicken, shrimp, and shiitake into 4 equal portions. Arrange one portion each in 4 cups. Top up with equal amounts of egg mixture in each cup until the cup is ¾th full.
- Using an aluminum foil, cover each of the cups and arrange in a steamer.
- Steam the mixture on medium to high flame for about 15 minutes or until a wooden skewer inserted comes out clear.
- Garnish with chopped spring onions, cover, and steam for 2 minutes.
- Serve hot.
4. Oyakodon:
Image: Shutterstock
Ingredients:
- Egg – 1
- Chicken thigh – ½, cut into bite sized pieces
- Dashi – ¼ cup
- Sake – ½ tbsp
- Soy sauce – 1 tbsp
- Mirin – 1 tbsp
- Onion – ½, medium sized, thinly sliced
- Green onion – ½ thinly sliced
- Steamed rice – 1 cup
- In a small mixing bowl, mix dashi with soy sauce, mirin, and sake.
- Place a medium sized saucepan on medium to high flame.
- Add dashi mixture and heat until the mixture starts boiling.
- Mix in onion, lower the heat from high to medium, and cook for about 60 seconds.
- Mix in the bite sized chicken pieces and continue cooking on medium heat till the chicken is well-cooked.
- Crack eggs into a small mixing bowl and beat well.
- Pour beaten eggs atop the chicken mixture.
- Cover with a lid, and cook on medium heat, for about 60 seconds.
- Fill a rice bowl with steamed rice.
- Pour the egg and chicken mixture along with the sauce atop the rice placed in the bowl.
- Garnish with green onion and serve hot.
5. Kinshi Tamago:
Ingredients:
- Eggs – 2
- Salt – to taste
- Oil – 1 tsp
- In a small mixing bowl, beat eggs with salt, using a wire whisk, thoroughly.
- Place an 8 inch frying pan on medium to high flame.
- Add oil and swirl to ensure that the pan is evenly and completely coated.
- Divide the egg into 4 equal portions.
- Add one portion of the egg mixture and swirl the pan to get an extra thin crepe.
- Cook for 30 seconds.
- Flip the egg over and cook for 2 seconds more.
- Remove immediately from the frying pan.
- Repeat the same process until the entire egg mixture is used up.
- Once the crepes become slightly cool, roll them up.
- Using a sharp, non-serrated knife, cut the crepes into 1/8 inch thick strips.
- Use as desired.
Have you ever tried any Japanese egg recipes? What was your experience? Share with us. We are just a scroll away.
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