Posts Tagged eggs

Tama-miso

Tama-miso

This is really sort a note to self, since I always forget how I’m supposed to make this much beloved salty eggy sauce (eaten over rice).

Tamago miso, or tama-miso for short

  • Tiny bit sake
  • 1 c water
  • Dashi
  • 3 tbsp miso
  • 2-3 eggs (beaten)
  • Chopped green onions

Combine as one would when making miso soup, but the end product should be saltier and thicker. The ingredients should be added in the order above. The eggs thicken gradually and should be stirred throughout the operation.

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Omelette collaboration

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Mmm, tasty pic. In this collaboration, I looked after sauteing white onions, mushrooms, and asparagus to fold into my dad’s expertly prepared thick, fluffy omelette.

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Squash salad and more

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I don’t have notes for this tasty meal, but it can be approximated as follows:

Squash salad:

  • Steamed butternut or acorn squash (cubed)
  • White onions (sliced, raw)
  • Plain yogurt
  • Mayonnaise
  • Salt
  • Pepper

Combine all and mix.

It would be tasty to add slivered almonds and raisins (or similar) as well.

We also had summer gazpacho, like this recipe (only sans bell pepper).

Plus a plain fluffy omelette and green salad!

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Creamy eggs + celery + tomatoes

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This was an unusual stir fry, with celery as the main ingredient. It’s not Y’s favourite, but it was lovely here.

Steps:

Beat 5 eggs with:

  • salt, pepper
  • 1 tsp sake
  • pinch of sugar
  • pinch of chicken bouillon powder

Cook eggs to 90% done, then turn off heat and set aside.

Cook diced fresh tomato and sliced celery in the frying pan.

When almost done, add the eggs back and mix.

Served with white wine from Margaret River, Western Australia.

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Cabbage + tsuyu wasabi

cabbage + egg

We had this alongside the cucumbers in my last post.

Steps:

  1. Shred cabbage (finely sliced)
  2. Dump in a big pan
  3. Stir fry for a while
  4. Break two eggs and pour over the cabbage, allowing them to sink in and sizzle
  5. Cook to desired level of egg firmness (or runniness) and brownness
  6. Put cabbage mass on a plate
  7. Mix tsuyu with a bit of wasabi and pour over cabbage

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2013 Soba

I’m having a hard time believing that it’s already time to adieu 2013. Well, I prefer even numbers, so I’m ready to get this show on the road.

To usher out the year properly, and to wish for long (but not thick) life, we followed the Japanese tradition of eating soba on New Year’s Eve.

As usual, the soba was dressed with a nice variety of toppings: natto, mashed avocado, eggs with slightly runny yolks, raw green onions, nori seaweed cut into strips, and of course, wasabi and tsuyu (soba sauce).

Fantastic.

[UPDATE: just a note about the eggs: they’re hot springs egg style (i.e., soft yolks). The key to this is to bring water to a boil FIRST, then add the eggs and cook for seven minutes.

Also, this wine.

soba

New Year's Eve rosé

New Year’s Eve rosé

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Spanish omelette 2

While we were visiting my parents, Yusuke whipped up this very lovely iteration of his Spanish omelette recipe (aka tortilla espanola or tortilla de patata). The veggies were:

  • Potatoes (pre-cooked a bit in the microwave)
  • Bell peppers (green and red)
  • White onions

The veggies were sauteed first. Next came the eggs poured in, which had been beaten with a bit of soy milk.

Yusuke prepared other delicious meals during our sojourn, but this dish was particularly blog-worthy in its crispy golden veggie goodness.

Spanish omelette

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