Category Archives: Eggs

Japanese Rice Recipe: Tamago Chahan-Egg Fried Rice

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If you have any steamed rice left, do not worry as this is a chance to make a totally new dish for the pleasure of your family or impressing a special person! And it always so easy!
I’ve got a few stored and I will begin with the simplest one: Tamago Chahan/玉子チャハン! “Tamago” stands for “eggs” and “Chahan” for fried rice!

This recipe being a guide more than anything I leave to your priorities as for the quantities!

INGREDIENTS:

Cold/hot steamed rice
Eggs
Leeks, finely chopped. White part of a thick leek if possible
Oil
Salt
Water

Optional: pepper and spices. Japanese sake and sesame oil

RECIPE:

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Chop the leek very fine
Think of one egg per person.
Beta the egg until you obtain a smooth even colored liquid.
Prepare a wok.

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First heat the wok until white smoke starts coming out.
Pour a full ladle of oil in the wok and stir it all inside the wok.
Pour all the oil back into a pot for that usage.
This is an important step that will insure that the rice or the egg stick to the wok!

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Pour 2 or 3 spoons of fresh oil into the wok (you may use normal oil, sesame oil or leek oil, whatever your preference).
Drop the rice inside. Bear in mind that too much rice will be difficult to cook properly. This is not done in a restaurant where gas heat is far more powerful than over a home gas stove!
Spread the rice with your ladle.

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Pour the beaten eggs over the riceas evenly as possible.
The reason why the eggs are poured after the rice is to prevent them to become an omlette or stick to the wok!

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Stir continuously over the hot fire so as to mix the rice well with the egg.
This is the most important step as you do not want the rice and egg cooking separately!

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Having fried the rice and egg for about 30 seconds, add some salt. Do it little by little. That is, add the salt. stir a few seconds and check the taste. Repeat as many tin\mes as necessary until it is salted enough to your taste!

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throw in the finely chopped white leek and stir fry for a few seconds. you can pepper and other spices then if you wish too.

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Pour a little water around the wok over the rim of the fried rice. Let the water bubble under the heat and stir only once. This is when you can replace the water with Japanese sake, or sesame oil, or even a little soy sauce. But bear in mind the taste will be diffrent, so do experiment!

Eat at once while it is very hot!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

French Gastronomy: Organic Rape Flowers and Egg in Meurette style at Pissenlit-Shizuoka City!

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Last Saturday since I needed to talk with Chef Touru Arima/有馬亨さん at pissenlit in Shizuoka City, I took the opportunity to eat a late lunch there.
In fact I was too late for the specials of the day which all gone by then…

Side view!

But I had noticed some beautiful rape flowers resting inside a bowl in the kitchen when I walked past the large glass windows which allow a full sight of the chef’s lair!
I asked if an “appetizer” could be done with them…
Right-O! was the reply…

A “riding” view!

The rape flowers were organic from Shizen no Chikara Farm in Shizuoka City.
Rape flowers, na no Hana/菜の花, also go by the name of Broccolini and Tenderstem Broccoli.
Actually I wonder if i should call them rape flowers at all also they are also of the Brassica Family!
Chef Arima simply gently boiled them, then fried with a minimum of seasoning.
He placed an enormous poached on top with a generous portion of wine sauce according to my homeland, Bourgogne, recipe for oeufs en meurette!
The egg comes from Mr. Hotta farm in Okabe, Fujieda City and are branded under the name of “Yuseiran/有精卵!

This is what happens when you cut across the egg, releasing a delicious golden flow over your dish!

This promises to be the best appetizer of the year!

PISSENLIT

420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

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Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Gastronomy: Omelet Ribbons for Decoration!

The Japanese not only make great tamagoyaki/omelettes but extensively use eggs for decoration, especially in sushi and salads.
One such decoration is omelette ribbons.

Here is the basic recipe that could help you with future ideas!

Japanese Omelette ribbons!

INGREDIENTS:

-Eggs
-Oil

RECIPE:

-Having beaten the eggs, sieve/filter them through a large piece of gaze (this is the little secret!) into another bowl as shown on picture above.
Organize yourself so as not to spill egg everywhere. Use large bowls and plenty of gaze!
No need to season the eggs as the thin size of the ribbons will facilitate the absorption of any environmental seasoning.

-Use a square or rectangular non-stick tamagoyaki frypan.
Pour and spread a small quantity of oil.
Pour the eggs into a thin layer.
Bear in mind that the oil needs not to be so hot or the eggs will “crackle”.
Also bear in mind that not enough egg will not spread evenly all over the surface of the frypan. Not enough or too much will end in failure. Practice will soon make you a master!

-One more reason the omelette ought to be thick enough is that, when you turn it over with a long chopstick as shown on above picture, it will not break up.

-Fry both sides.

-Spread the omelette sheet on a working table while you eventually fry more.

-First cut the sheet into wide strips/bands. Think about the eventual lenghth of your ribbons.

-Finally cut across into thin ribbons.

-Enjoy the fun of easy decoration later!

RECOMMENDED RELATED WEBSITES

Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Gastronomy: Tamago Miso Tsuke:Miso-pickled Egg Yolk

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Charles at Five Euro Food has just reminded me of an old post of mine when he wrote about his 5-hour egg!

Eggs are the one single ingredient used all over the World (except for the glacial caps maybe!), and people have come up with infinite ways of preserving them.
Tamago Miso Tsuke/卵黄味噌漬け is a popular way in Japan to preserve egg yolk in miso.
This very simple recipe could become useful for a tasty decoration!

INGREDIENTS:

-Raw eggs: 2
-Japanese sake: half a tablespoon
-Miso: 50 g
-Sugar: half a tablespoon

RECIPE:

TAMAGO-MISO-2

-Mix miso, Japanese sake and sugar well.

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-Line two cups (narrow bottom and wide top) with gauze cloth (first clean it in cold clean water and press out all water). Pour half of the miso mix on each.

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-Wash the egg and wipe it clean of water. Use it to fashion a “bed” inside the miso.

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-Break the egg and separate yolk from white. Drop the egg yolk (only!) inside the miso bed. Cover with cellophane paper and leave inside the refrigeartor for 2 days.

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-After the first two days take the cup out and turn the egg yolk over delicately with a spoon. Leave in the fridge for three~four more days.
It should be ready by then!
It can be safely preserved inside a tightly closed tupperware inside the fridge for up to ten days!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Local Food at Cenova Department Store in Shizuoka City!

After 3 years in the making Cenova Department Store has been finished and went through a pre-opening gala today.
Formerly known as Shin Shizuoka Center, the crumbling store has been completely rebuilt into a brand new venture reminiscing better store in bigger cities.
I was curious about what local food they would offer and decided to investigate today since I had obtained an invitation, a rigmarole necessary for the day!

At least the entrance was grand enough and all the ceilings very high. No complain there!

I immediately went down to the basement solely dedicated to food and drinks. It certainly was as big as the other department stores in town and was divided into Shizutetsu Store, the building owning company’s own store and tenants.
I checked the tenants first!

Shizuoka Green Tea! Shizuoka Prefecture produces 45~50% of the total Japanese crops!

Cana, a great chiffon cake specialist from Yaizu City!

Korokuya Co. Is also a tenant at Shizuoka JR Station Parche Department Store.

Shizuoka-grown shiitake mushrooms!

Fresh wasabi roots from Izu Peninsuloa!

Shizuoka-grown “Akagara” satoimo/taro!

Shizuoka-bred Suku Suku Chicken!

Fish and seafood from Shizuoka Prefecture. The same company are also tenants in Parche!

Isaki/Chicken Grunt sashimi from Suruga Bay!

That was about as far as the tenants were concerned. Actually it was more than I expected.
I then moved to the Shizutetsu Store space.

Crown Melons from Fukuroi City!

All these vegetables come from Shizuoka Prefecture producers on contact with Shizutetsu Store!

The farm’s name and owner picture are all featured at this special stand. How about that for traceability!

Shizuoka Prefecture is also celebrated for its succulent mandarine oranges!

Not many people know that grapes were first grown in Shizuoka Prefecture in Japan!

The mushrooms grown by Mr. Hasegawa in Fuji City are famous beyond our Prefecture!

Shizuoka-grown Celebes Satoimo/taro!

Fish and seafood from 5 different fishing harbors in Shizuoka Prefecture!

Beautiful fish in the company of a whole wasabi, toot, stems and leaves. You won’t see that outside our Prefecture!

Shirasu/sardine whiting from Mochimune and Sakura ebi/cherry shrimps from Yui!

Katusobushi/Dry bonito shavings from Yaizu City!

Fujiyama Beef!

Shizuoka Aka Buta/Red Pork!

Nakata San Chi No Aijyou Buta/Nakata’s Love Pork!

Bioran Eggs by Mr. Shimizu in Shizuoka City are famous in Tokyo!

Now that’s nice surprise! Bayern Meister Beer Microbrewery Beer from Fujinomiya City!

Another boon! Tenjingura Microbrewery Beer from Hamamatsu City!

Plenty of sake from Shizuoka Prefecture!

A sake brand devised for the opening of Cenova by Hana no Mai Brewery in Hamamatsu City!

And more mandarine oranges!

All in all, I must admit I found more than I expected!
Next time I will investigate in more detail!

To be continued…
RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Today’s Bento/Lunch Box (11/49): Gomoku Takigohan Bento!

The recent typhoon has created havoc in the local supermarkets with less vegetables available and at steep prices! This might continue for some time unfortunately!
“Gomoku Takigohan/五目炊きご飯” means a steamed rice (takigohan) cooked together with 5 ingredients (gomoku)!

So the Missus steamed the rice with two kinds of mushrooms, shiitake and enokitake, carrot and chicken and their juices as well as a little soy sauce and whatsnot. That accounts for 4 ingredients!

As a fifth ingredients she decorated the rice with boliled black beans!

As the rice box was quite copious she kept the side dish to the strict minimum!

The missus’ specialty: Tamagoyaki with parsley and cheese accompanied by some lettuce!

For the fibers and vitamin C: mini-tomatoes, lettuce, violet cabbage and marinated cucumber with fresh ginger and golden sesame seeds!

A very healthy and tasty bento considering the weather and the availability!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Healthy Gastronomy: Lunch at Capu (September 2011)

Service: Very friendly
Facilities: old but clean
Prices: reasonable
Strong points: Vegetarian and ethnic cuisine. Easy-going atmosphere for all ages and trends. Home-made umeshu and biscuits.
Non-smoking on Second Floor!

There are times, even if you do not have any food priorities, that you wish for a light, healthy and tasty meal!


Capu is a quaint cafe and craft shop away from the centre of Shizuoka City but still within easy distance from the Railway Station.

It is minuscule with a single table on the first floor but enough seating on the non-smoking second floor.

Whenever possible I sit on the first floor among a cute bric a brac!

Have a good look as there are indeed some very interesting crafts and cakes/bicuits to purchase!

They always serve at least two vegetarian lunch sets but I opted for an omnivore offering this time: Melting Cheese abd Egg Curry Set!

Very healthy rice complemented with dark violet rice and sesame seeds.

Local vegetable salad.

Melting Cheese and Egg Minced Meat Curry.

Jasmin Tea.

The dessert of the day.

Vanilla ice cream and oats.

Now if you come in between lunch and dinner, that is at cafe time have a good look at their biscuits, cakes and drinks!

Food & Craft cafe CAPU/カフエカプ
3-6-13, Tokiwa-cho, aoi-ku, Shizuoka City, 静岡市葵ときわちょうー6-13
Tel.: 054-252-5343
Business hours: 12:00~21:00 (Sat. & Sun. ~22:00)
Closed on Wednesdays.
Private parties possible.
HOMEPAGE

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Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!