egg
-About ingredients-
Eggs are a very important ingredient in Japanese cuisine and are widely used in a variety of dishes. Below, we will explain some of the eggs in Japanese food.
Dashi-maki tamago (tamago-yaki):A dish made by adding dashi stock to eggs, mixing them together, then rolling and frying them in a frying pan. It is characterized by its sweet flavor and is popular as a side dish for breakfast and bento boxes.
Onigiri (rice balls):Rice balls are held in your hands and shaped into triangles or circles, and you can put tamagoyaki (omelet omelet) or fried eggs on top. The eggs add moisture and flavor to the rice balls.
Soup:Add eggs to the soup stock and mix gently to make fluffy egg oyster balls. It is often drunk as part of a soup before or at the end of a meal.
These are some of the signature dishes, and eggs play very diverse roles in Japanese cuisine. Eggs are also used as an ingredient in sushi, udon, soba, and other dishes, helping to enrich the flavor and texture of the dishes.