6 Hidden Gems of Japanese Egg Dishes - Revealing Secret Recipes!
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- Опубліковано 6 сер 2024
- Japanese egg dishes are easy and very tasty. Secret recipes are now available!
How to make super tasty Japanese beef & egg bowl.
More Egg Dish Recipes of Mine 👉 • 6 Easy 15-minute Japan...
#egg #eggrecipe #japanesefood #japanesecooking
Recipes（Official）: misosoup.site/6-japanese-egg-...
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【CHAPTER】
00:00 Intro & Tamago Kinchaku (Simmered Egg in Deep-Fried Tofu)
04:51 Beef & Egg Bowl (Gyu-toji Don)
07:01 Egg & Shrimp Japanese Potato Salad
10:12 Egg Wrapped in Meat
12:35 Chicken and Egg Simmered in Refreshing Ponzu Sauce
15:31 Crispy Fried Quail Eggs
1. Tamago Kinchaku (Simmered Egg in Deep-Fried Tofu)
Ingredients [for 2-4 servings]
・4 Eggs
・4 sheets of Thin deep-fried tofu
・A stick of spaghetti
・4 tbsp Sake
・4 tbsp Soy sauce
・4 tbsp Mirin
・2.5 tbsp Sugar
・A pinch of Salt
・1 cup (240ml) Water
・Komatsuna or Other vegetables of your choice
======================
2. Beef & Egg Bowl (Gyu-toji Don)
Ingredients [for 1 serving]
・1 bowl of Rice
・2.5 oz (70g) Thinly sliced beef
・1.4 oz (40g) Onion
・2 Eggs (1 Egg is tasty too)
・3 tbsp Water
・1 tbsp Sake
・1 tbsp Soy sauce
・1 tbsp Mirin
・1/2 tbsp Sugar
・A pinch of Dashi powder
Topping
・Minced green onion
・Red pickled ginger (Beni-shoga)
======================
3. Egg & Shrimp Japanese Potato Salad
Ingredients [for 2-3 servings]
・2 Boiled eggs
・7 oz (200g) Potato
・3.5 oz (100g) Cucumber
・2.8 oz (80g) Shrimp
・1.7 oz (50g) Onion
・1 tsp Butter
・1/2 tsp Garlic powder
・1/2 tsp Sugar
・A pinch of Salt and pepper
・3 tbsp Mayonnaise
・1/2 tsp Ketchup
Topping
・Parmesan cheese
・Parsley
======================
4. Egg Wrapped in Meat
Ingredients [for 2-3 servings]
・4 Boiled eggs
・5.6 oz (160g)/8 slices Thinly sliced pork
・A pinch of Salt and pepper
・1-2 tbsp Flour
・2 tbsp Sake
・1 tbsp Soy sauce
・1 tbsp Mirin
・2 tsp Sugar
・1/2 tsp Rice vinegar
======================
5. Chicken and Egg Simmered in Refreshing Ponzu Sauce
Ingredients [for 2-3 servings]
・6 Quail eggs or 3 Boiled egg
・7 oz (200g) Chicken
・8.1 oz (230g) Daikon
・0.5 cup (130ml) Ponzu sauce*
・0.5 cup (130ml) Water
・3.5 tbsp (50ml) Mirin
*Ponzu sauce
・1 Lime
・3.5 tbsp (50ml) Soy sauce
・2.5 (40ml) tbsp Rice vinegar
・2 tsp Mirin
・1 tsp of Dashi powder
======================
6. Crispy Fried Quail Eggs
Ingredients [for 2-3 servings]
・12 Quail eggs
・A pinch of Salt and pepper
・2 tbsp Flour
・2 tbsp Beaten egg
・1 tbsp Water
・Panko
・Oil for frying - Навчання та стиль
Thank you for always including alternate ingredients for some of the recipes, in case we don't have them in our country 🥰 these all look delicious!
Thank you so much!! Yea... Hope you could find some substitutes and enjoy cooking these dishes 😍
I love your channel because it's not a family vlog, it's not a history lesson, it's just really great clearly demonstrated recipes!
Thank you so much!! I am happy you liked my video :)
Brilliant video. More recipes for me to enjoy, thank you. I love the spaghetti trick for the egg tofu parcels. ❤I hope to come to Japan one day, Have a lovely day🇬🇧.
Thank you very much!! I am so happy to hear your comment 😍
Yea! Come to Japan some day and enjoy various Japanese foods!
Have a great weekend!!
Oh i love eggs and tese recipes are a must try!Thank ou for sharing these fab ideas.Have a fab weekend!
Thank you very much, Lolita! I am so happy you liked them 😍
You have a fab weekend too!!
You make everything look so good and easy to prepare.
Agreed! 😊
Thank you very much!!
In Belgium we like egg salad with salmon, asparagus and Parma ham. 😊
Wow!! That sounds perfect egg salad. Yummy!!
Thanks for telling 😍
Yum 😍 thank you , I will try these recipes
Thanks!! Hope you will like these dishes 😍
Very nice. Thank you. I love eggs.
I like adding eggs to many salads. One way I do is a little bit of work, but it adds some variety if you eat a lot of eggs. I will hardboil eggs in a pressure cooker at 15 psi for one hour. I know this sounds like way too much cooking, but it is very tasty. Since the egg white is acidic, the egg white will not get rubbery with the long cook time. The shell will get multiple cracklines from the long cooking time, but this works out very well because... since you are cooking at a higher temperature than water normally gets to and for a long time, you will get spiderwebs of the Maillard reaction on the egg whites where the cracks are. And you can taste the chicken in the yolk. I like mixing these with different types of eggs for the variety.
It is a little bit more work, but most of that work is waiting time and you can do a good size batch which allows you to just do it every couple of weeks if you like them.
Wow! I've never known that kind of hard boiled eggs! It's sounds really interesting, and wanna try the taste :D
Thanks for telling me your favorite way of cooking eggs!!
🥰🥰🥰. I'm still trying to learn to do Japanese food, Chinese food, Korean food, they my favorite.🥰🥰🥰
Thank you very much for watching my video!! Hope you enjoy it! 😍😍
All these sound great. Thanks for the ponzu sauce--the stuff at the stores where I live is just ghastly! You could put it on ice cream in place of chocolate sauce!!
Oh! I am so glad you liked the ponzu sauce! Ice cream with ponzu sauce!!??? That sounds really interesting! 😁
@@JapaneseCookingChannel I think it sounds rather dreadful!
Very nice and interesting dishes.
It seem amazing how you managed to keep the meat bound around the eggs while cooking.
In all of my attempts it peels away😅😂
Thank you! Perhaps the type of meat was very well suited for this dish 😊👍
That potato salad is so interesting! Never thought to have potatoes with shrimp. Definitely want to try this.
It was so tasty!! Please give it a try!!
ノムノムノム😋。卵入りのミートボールは日本食のスコッチエッグみたい🥚、プロテインが多いそうし美味しいそう💪🏼😁
そうだね！！プロテインボールだ！笑
Useful video 👍
Thank you!! 😊
Hey Sayaka how have you been? Things have been crazy here. Loved the video, especially the eggs inside tofu and the quail egg skewers. Your technique is amazing. 💙😉have a good week
Hi! Long time no see! I've been good! How about you? You feel better these days?
Thank you so much for watching my video. Hope you are fine and have great day with your family and puppies 😊
@@JapaneseCookingChannel I am feeling better but sad to say 5 of the 6 got a virus and passed away. Thanks for asking though. Missed talking to you. Take cafe
Oh no... I am so sorry to hear that. That must have been tuff for you. Hope the surviving puppy grows up well. Let's talk on Instagram again when you have time 😊
@@JapaneseCookingChannel ok
Excellent! All good stuff, I think I tasted almost all when I lived in Japan. Like the salad a lot, but I substitute the shrimps for surimi or leftover smoked salmon because one of my friends is allergic to seafood. Also, in the autumn, like to add lightly boiled cubed pumpkin and also sometimes avocado or raw pieces of apple or mango. Beef bowl should be eaten with a raw egg yolk in my book, I manage to replicate the Matsuya variant quite good. Yes, all my local shops here in Romania have quail eggs and it is cheap. I like to pickle hardboiled ones in oil, spices, mirin, soy and vinegar for a week or so, (the ultimate chop stick skills test, especially with Korean steel chop sticks!) :-)) Another egg based small dish I just love is chawanmushi with it´s small surprises of pieces of pork, mushrooms, vegetables and maybe a shrimp inside. Breakfast for champions along with some smoked or fried fish. Keep the vids coming, I love them and often I learn something new. Arigato.
Thank you so much!! That's amazing you've already tasted these egg dishes.
Your version of potato salad sounds really great! I wanna try potato salad with avocado and shrimp :)
Also, pickled quail eggs sounds so yummy! I should try making that next time.
I also learn something new from you 😁 Thank you for your comment as always!
The tofu bag looks neat. How do you get the spaghetti through the opening of the tofu bag without breaking the pasta?
Fried tofu is very soft. So It can be easily threaded through if you poke it hard enough.
@@JapaneseCookingChannel Thank you
The 5th recipe sounds very nice to me and I think I can make it with things I have at home now! I can buy daikon at my normal supermarket, but it looks very small compared to daikon that I see in Japanese recipes.
Oh! Daikon is also smaller than Japanese one!? It's like carrot! haha
I'm so glad you liked the recipe! Hope you enjoy it 😍
Unlike recently during my days before adult
there were *expertised Japanese grocery stores* thus often visited in with my mother who has both *national certification* of way of Japanese cooking&*national certification* of way of Korean cooking.
Saw 1st dish's main ingredient a lot.
In Korean, say that 유부주머니/yu bu zu meo ny/which sounds funny as another meaning with same pronunciation.^ ^;; However!
What i am going to want to eat is rice bowl with beef&egg scramble accompaning kimchi[gimchi] or favorite m.y. cucumber sidedish. Besides potato salad you teach is i think the reason why it is more comfortable to stomach is that must be cooked chopped onion in it. Japanese shrimp 🍤looks very fresh i enjoy with salad or as sidedish genuinely. I am going to make it and try many times for breakfast or
🌟afternoon-snack🌟 with my family
age8 in m.y. future.
Quail can be fried and eat taste?
Mmm here some people like to eat with soysauce. I like to call them cherry-egg ^ < ^
I have just learnt from you its real English name. I am usually not that liked egg dished. But thanks to our Japanese cooking teacher i can reach nutritious and all kinds of egg dishes, m.y. mind has changed very glad. Let's look forward ! Another week?! Okay. 👋Bye this week & welcome next week!💱💕
Thank you so much for watching my video!!
Hope you enjoy some of these egg dishes 😍
Have a great weekend!!
I envy you eating raw egg. In America we don’t do that.
Thanks for your comment!
If you can get Pasteurized Egg, I think it is possible to eat it raw.
I actually have been eating raw eggs here in America without problems. (I do put them on top of hot foods that have just been finished cooking so I can't say for anything cold.) You get pasteurized eggs and if you eat them as fresh as you can get, it seems like it is a little less of a chance of having problems. If you are still worried with that, you can probably cook the yoke to a semi hard consistency (Or soft boiled) by doing a poached method to keep the creamy flavor. I am not a doctor nor scientist so I can't say there is a zero chance of getting sick but as long as they are pasteurized, its at least a low chance.