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Category Archives: Egg dish


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Pan-Fried Garlic Chives and Egg (Nira-Tama) (Vegetarian/ Gluten-free)

Today I introduce you to “Pan-fried garlic chives and egg”, called Nira-Tama in Japanese.

It is a very common homemade dish and takes only 10 minutes to cook.

Garlic chives have a great garlic flavor as it is named. It is also called Chinese chives or Asian chives. In ancient times, garlic chives were used for medicinal purposes in East Asia because it is rich in nutrients.

Here is a tip for storing garlic chives. The chives are easy to wilt in the refrigerator. I highly recommend to froze it. Wash fresh garlic chives, dry them and put in a freezer bag. Use within one month.

Ingredients (servings 2)

The recipe is very easy and quick.

In a small bowl, combine beaten egg, dashi powder, soy sauce, salt and pepper and mix well.
In a pan, heat sesame oil over medium heat and sautee garlic chives for 3 minutes. Pour the egg mixture to the pan and cook without stirring until the edges of the eggs are slightly cooked. Reduce the heat to low, using a spatula, gently gather the cooked part toward the center of the pan and spread the uncooked egg toward the edge of the pan. Fold the edges over onto themselves until cooked all the way through. This gives the dish a fluffy texture.


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Datemaki, Japanese Traditional Pan-Fried Egg (Vegetarian)

This is a Japanese traditional New Year’s dish called Datemaki. It mainly contains egg and fish paste and has sweet taste and smooth texture.

Today I use tofu as substitute for fish paste because tofu is easily available, it is delicious, and it becomes a great dish for people who follow vegetarian diet.

For good final presentation, you may as well use Makisu which is a bamboo sushi mat, but you can use a piece of parchment paper if you don’t have Makisu.

Ingredients (servings 2)

• 7 oz (198g) firm tofu

• 4 eggs

• 4 tablespoons sugar

• 1 tablespoon Mirin, Japanese sweet cooking rice wine

• 1/2 tablespoon Yamasa Marudai Zu Soy Sauce

The recipe is easy but takes a little bit time. You can store this dish in the refrigerator for 3 to 4 days so you may want to make ahead and serve it later.

Drain tofu, wrap with paper towels and place on a plate. Put a weight, such as a heavy plate, on the wrapped tofu for at least 1 hour to drain completely. (Change the paper towels halfway through if they are completely soaked).

Combine the drained tofu, eggs, sugar, mirin and soy sauce in a bowl. Mix well using a hand blender until smooth.

Heat a dry non-stick skillet over medium heat for a few minutes, then coat the skillet with cooking spray. Put the hot skillet on a damp cloth to let the bottom of the skillet cool down slightly. Next, put the skillet on the range back and pour in all of the egg mixture. Put a lid on the skillet and cook for 12 minutes over low heat. Then turn the heat off and let it sit on the range for 5 minutes with the lid on. Remove the lid and let it sit another 5 to 10 minutes until it becomes cool enough to handle.

Place the egg on a Makisu or a piece of parchment paper. Roll it into a tight jelly roll. Put a rubber band around the roll and let it sit at room temperature for about 1 hour to cool down. Then refrigerate for at least 1 hour to allow it set up before cutting and serving.


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Simple Japanese Egg Salad (Vegetarian/Gluten-free*)

Today I introduce you to “Simple Japanese Egg Salad”. It is a quick and easy recipe but very scrumptious!! (*When you use gluten-free mayonnaise, this becomes a gluten free dish. Japanese mayonnaises mostly contain small amount of gluten as an ingredient “Brewed Vinegar”)

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In Japan, we usually use this for sandwiches. But if you want to add one more dish in your meal, this is best because it is a fuss-free recipe.

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I use fresh eggs and boil them myself. If you have boiled eggs in your refrigerator, you might want to use them. It saves more time.

The recipe is very easy.

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Boil eggs for 12 minutes. Peel in cold water. Crumble the peeled eggs and season with mayonnaise, salt and pepper.

*Detailed and visual instructions can be found in the recipe PDF: Japanese Egg Salad

Ingredients (servings 2)

3 Eggs

4 Tbsp. Mayonnaise

Pinch of Salt and Pepper

Minced Parsley (to taste)

Boiled Water for boiling eggs

Detailed and visual instructions can be found in the recipe PDF: Japanese Egg Salad


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Homemade Egg Drop Soup (Vegetarian / Gluten-free)

Today I introduce you to “Homemade Egg Drop Soup”. I always say you can be healthy and eat anything, but your overall meal must be well-balanced. Your meal should include many COLORFUL ingredients, some different COOKING METHODS, and some different TASTES in dishes.  For details to You can Eat Anything You Want! But…

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I know many people are too busy to prepare so many dishes at each meal. So I am going to show you how to quickly cook this delicious, fluffy and healthy egg drop soup. You can cook this dish within 10 minutes total. It is great to add the soup to your meal as the weather turns cold!

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There are many ways to cook egg drop soup but mine is very simple with only 3 ingredients. If you want, you can add some other ingredients, such as cabbage, carrot, onion, ham, or bacon. In addition, if you prefer thick egg drop soup, you can add slurry which is a mixture of water and corn starch.

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Here is my recipe video “How to cook Egg Drop Soup” on YouTube.

Ingredients (2 servings)

3 cups Vegetable Broth

2 Eggs

1/2 tsp. Salt

(Some Chopped Green Onion to taste)

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Bring broth to a boil and add salt.

Pour beaten egg into the soup gently and slowly.

Immediately turn off the heat and let it sit for 2 minutes.

Sprinkle with some chopped green onion to taste.

Enjoy.


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Egg-Drop Tofu (Vegetarian/Gluten-Free)

Today I introduce you to “Egg-Drop Tofu”. This is a very common homemade Japanese dish. The seasonings are Dashi stock and soy sauce, so it is savory, flavorful and delicious!! I usually use tofu, onion and shiitake mushrooms as ingredients. You can add any vegetables you want. Also you can use any kind of Dashi stock. If you use kelp Dashi stock it is a vegetarian dish. If you use fish-based Dashi stock it is not vegetarian, but the dish may be more flavorful.

This is a very nutritious and easy-to-digest dish. The ingredients are simmered in the Dashi stock so the dish has a very tender texture. And also, it has a lot of healthy protein from the egg and tofu.

The recipe is easy.

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Heat Dashi stock and seasoning. Add cut vegetables and cook. Pour in beaten egg and steam for a few minutes.

Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu
Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock
Here is my “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock

Ingredients (servings 2)
*Click BLUE TEXT to link to the product on Amazon*

7 oz. (1/2 pack) Firm Tofu

½ Onion

3 Shiitake Mushrooms

3 Eggs

1 cup Dashi Stock (any kind is okay)

2 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 Tbsp. Cooking Sake

1 Tbsp. Mirin Sweet Cooking Rice Wine

Chopped Green Onion (to taste)

Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu

Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock

Here is my “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock


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Savory Egg Custard (Gluten-Free)

Chawan-mushi (Savory egg custard) is a dish in which eggs, various ingredients and Dashi stock are steamed together. It has a very smooth texture, great flavor and wonderful nutrition because the ingredients are steam cooked in the egg custard/Dashi stock mixture in a closed steamer so the taste, flavor and nutrition are condensed in the dish.

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Recently, people have started using the microwave for cooking Chawan-mushi because it is quick and easy, but I think the taste and texture are very different so I use a steamer. It takes a little bit more time but it is the best!

I used shiitake mushroom and chicken breast in this recipe. It is high in vitamins, has great protein, and also is low in calories.

Chawan-mushi has a delicate flavor and amazing texture. It is very delicious! Please cook it and taste it!

{Ingredients (Serves 2)}

3 Eggs

4 oz. Chicken Breast

2 pieces Dried Shiitake Mushrooms

2 ½ cups Water (leftover from soaking shiitake mushrooms)

2 tsp. Mirin Sweet Cooking Rice Wine

4 tsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

¾ tsp. Salt

2 tsp. Cooking Sake

Here is my recipe in PDF: Chawan-mushi