Tamago kake gohan is a popular Japanese breakfast.
Raw egg. And that presumes room temperature, not straight from the refrigerator, so that the warm rice partially cooks it.
I prefer slightly cooked egg so the water is microwaved to 180℉ and a chilled eggs dropped into it and left in the water a few minutes so that it faintly cooks and becomes warm throughout.
Japanese eggs are different from American eggs. Their industry is even more tightly controlled than ours. They have more sizes than we do. They have more colors of yolks, and flavors determined by the food provided the chickens including chile extract and herbs.
Bacon is my idea. It's not standard in Japan
Soy sauce diluted with dashi.
Popular because it's so easy.
No comments:
Post a Comment