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
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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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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I don’t have notes for this tasty meal, but it can be approximated as follows:
Squash salad:
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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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:
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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We had this alongside the cucumbers in my last post.
Steps:
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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.
New Year’s Eve rosé
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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:
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.
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A brief note on a lovely omelettey dish.
Saute green beans and green onions with sesame oil.
Add beaten eggs on the top and let ’em cook till golden!
Pour yummy sauce on the top.
Sauce
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Yuuummmmm, these photos are making me drool. This post gets two for good measure.
I’ve labeled the dish わふうチャーハン, that is, Japanese style fried rice (wafuu chahan).
The first step was to soak dried hijiki, a wondrous thin seaweed, kindly sent to us by my mother-in-law in Japan. (I also love kombu, nori, and wakame, but I think hijiki is my favourite.)
Yusuke began the cooking stage by sauteing shredded cabbage and chopped okra with a bit of sesame oil.
He then added the now-soft drained hijiki to the sizzling pan.
After the veggies were cooked, he pushed them to the side of the pan and poured beaten eggs onto the hot surface. After the eggs stared to cook (like an omelette), he added hot pre-cooked rice and mixed everything together.
At the very end, he added some seasoning to taste:
So. Good.
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I wrote about koyadofu (or koyadoufu or こうやどうふ) a while back—it’s dried tofu that can be re-hydrated.
We recently found some koyadofu at an Asian market and snatched it up.
To use this miraculous food, first soak the blocks in water for about 10-20 seconds, then gently squeeze out the water.
Here, Yusuke again combined it, cubed, with eggs.
He also included a leafy Chinese green in the scramble. I’m not 100% sure of the species, but I believe it is tsoi (or choy) sim (or sum). We frequently see it in grocery markets here, and it’s often one of the cheapest greens. The taste is similar to boy choy, but a bit heartier, like spinach. [Ergo, I tagged this post with both, because either could be substituted.]
Yusuke cooked the greens, koyadofu, and eggs in a frying pan, and then added tsuyu (soba sauce). (You can make your own tsuyu with soy sauce, mirin, and dashi.)
Typical Japanese!
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Chez Yusuke 