Chef Rika’s Fluffy “Fuwa-fuwa” Egg Dishes [Japanese Cooking] – Dining with the Chef
Watch the full episode for more details on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/2019416/?cid=wohk-yt-2511-dwc416-hp
Learn more about Japan on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/?cid=wohk-yt-2511-dwc416-hp
Soft bread, fluffy eggs, and a touch of Japanese flavor—Chef Rika demonstrates how to make Japanese egg sandwiches. Complete the experience with a comforting egg drop soup, perfect with any meal.
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Tamago Sando
Ingredients
– Sandwich bread (Shokupan, Koppepan or a similar type)
– 3 eggs
– 3 tbsp Japanese mayonnaise
– 3 tsp yogurt
– 3 pinches salt
– Wasabi, as needed
Directions
1. Take cold eggs, coming straight from the refrigerator and cook in boiling water for 7 minutes.
2. Peel the eggs, slice in half and remove the yolks. Chop the egg whites and mash the yolks separately.
3. Thoroughly mix the egg whites, mayonnaise, yogurt, and salt in a bowl, then add the roughly mashed yolks.
4. Spread wasabi on the bread slices and add the egg filling and top with another slice of bread.
Egg Drop Wakame Soup
Ingredients (Serves 2)
– 2 g granulated dashi
– 400 ml water
– 1/2 tsp salt
– Soy sauce, as needed
– 2 eggs
– 2 g dry wakame seaweed
Directions
1. Beat the eggs and add salt.
2. Heat water in a pot. Add dried wakame – seaweed, granulated dashi. Once it boils, add salt and soy sauce.
3. Pour the beaten eggs little by little into the pot. Let it cook for 10 seconds. Turn off the heat, cover the lid and let it sit for another 30 seconds. Open the lid and serve.