Enjoy Eggs the Japanese Way With These 7 Dishes!

Enjoy Eggs the Japanese Way With These 7 Dishes!

Japanese cuisine is well-reputed for its outstanding dishes, unique etiquette, and the wide variety! The Japanese restaurants are all over the world introducing Japan’s authentic taste to foreigners through delicious Sushi, Sashimi, Teppanyaki, Ramen, and more sold at restaurants all around the world. But who knew Japan had such a long history when it comes to eggs.

For today we selected 7 unique and amazingly delicious recipes to enjoy eggs in a different way. All recipes are inspired by delicious Japanese cuisine, so check them out!

1. Onsen Tamago

onsen-tamago

Onsen Tamago is popular at breakfast in onsen area resorts: you can enjoy them with dash soy sauce, or buy them at Owakudani’s special shops as a souvenir.

Hakone, the heaven-land of Japanese Onsen, is believed to be the origin of this recipe. You will only be able to get the original Kuro Tamago in Owakudani (a popular hot spring volcanic area in Hakone), as these eggs can only be sold warm immediately after boiling, thus transporting them to a distant area while they are still warm is very difficult. It is said that eating one egg adds 7 years to your life!

making-of-black-eggs

Just like the name says, Onsen Tamago (Kuro Tamago) is a way to make eggs turn black by immersing fresh white chicken eggs into onset water (hot spring water) for about an hour, then steam them for another 15 minutes. The natural onsen water usually contains black iron sulfide that chemically interacts with the eggshells to produce the famous Kuro Tamago (black shelled eggs), with a soft boiled egg inside (both white and yolk are soft boiled).

black-soft-egg

We are not sure whether it is the unique process of producing Onsen Tamago or the interesting color they have that made them very popular, but they are indeed one of the best ways to enjoy eggs with a Japanese twist.

You can click here for the recipe.

2. Oyakodon

oyakodon

Oyakodon is a very simple Japanese recipe using eggs. If you can read Japanese, then you probably have noticed that Oyakodon 「親子丼」 literally translates to ‘親/parent’ and ‘子/child’ bowl.

The dish is prepared by topping a bowl of rice with simmered chicken (the parent) and eggs (the child) after seasoning it with soy sauce, mirin, dash, and green onion.

oyakodon-beef

A popular alternative for the dish is substituting the chicken for beef, this dish is called 「他人丼」 which can be translated to ‘他人/outsider’ bowl, because the beef – the outsider here- is sitting in one bowl with eggs.

You can click here for the recipe.

3. Omurice
Omurice

omurice

If you watch a lot of J-drama (Japanese Drama Series) or anime, you are probably familiar with this dish.

Omurice (or Omuraisu) is a simple Western-style Japanese dish prepared by wrapping cooked rice with a thin layer of omelet, then topping it with ketchup. This inspired the name Omelet Rice/Omurice. The final shape looks like a fluffy folded omelet, which makes it a very popular lunch meal for children.

Omutaco

omurice-beef

Omurice is a rich in variations; the fried rice can be mixed with chicken, vegetables, or beef. Or, you can get bold with Okinawan dish ‘Omutaco,’ which substitutes rice for taco-rice (taco-flavored ground beef on rice with shredded cheese, lettuce, tomato, and salsa.) Other popular rice-free Omurice variations are ‘Omusoba’ which uses yakisoba instead of rice to create a Japanese style Omusoba, and ‘Omupan’, which is prepared by adding a layer of Omelette on top of fluffy layers of bread.

Omu-hayashi

hayashi-omurice

If you are a fan of Japanese beef and the deep taste of Japanese curry ,we recommend trying the ‘Omu-Hayashi’. The taste is created by mixing Hayashi rice (rice with a brown demi-glace sauce along with button mushrooms, tomato sauce, and beef) with Omurice.

You can click here for the recipe of Omurice, here for the recipe of Omu-Hayashi.

4. Nitamago

nitamago

Also known as ‘Hanjuku Tamago’ (half boiled eggs), this is one of the most delicious ways to eat soft-boiled eggs in Japan. White eggs are cooked by simmering them in a hot pot of water for about 5 minutes, then you prepare the marinade by mixing dark brown soy sauce, mirin, water, and brown sugar together. Let the half boiled eggs cool before removing the shells then, carefully transfer them to a plastic bag or a Tupperware container with the previously prepared brown marinade and refrigerate them overnight. You might need to turn the eggs occasionally to make sure they are evenly coated with the marinade.

how-to-nitamago

Nitamago can often be seen as a part of a ramen bowl, perhaps that’s why they are also called ‘Ajitsuke Tamago’, which can be translated to ‘flavoring eggs’.

You can click here for the recipe.

5. Chawanmushi

chawanmushi

Chawanmushi (茶碗蒸し) is a traditional savory egg custard dish. Served in a tea-bowl, the creamy steamed egg custard is prepared by mixing eggs, soy sauce, shiitake mushrooms, dash, and other ingredients, bring them to a steam before placing them in the traditional Japanese Chawan/茶碗 (used to serve rice or tea).

Chawanmushi is usually served in authentic Japanese restaurants set menus as an appetizer. Sometimes Chawanmushi can be mixed with udon noodles, then it is usually called ‘Odamaki-Mushi’. Unlike most authentic Japanese dishes, Chawanmushi has a very loose creamy texture, that’s why it’s served to be eaten with a spoon. It is recommended to enjoy Chawanmushi cold in summer and hot in winter.

You can click here for the recipe of Chawanmushi and here for the recipe of Odamaki-Mushi.

6. Tamago Fuwafuwa

tamago-fuwafuwa

This is probably the dish with the cutest name, ‘Tamago Fuwafuwa’ can be translated to ‘Fluffy Egg Soufflé’. Fukuroi – a coastal city in Shizuoka – is home to the current form of this old dish. Tamago Fuwafuwa’s origin is believed to date back to 1626 AD (the Edo period) when a celebrity restaurant opened to serve samurai and wealthy merchants at Nijo Castle in Kyoto. The dish became popular in the high-class community of that period, and because of its popularity, a lot of celebrities from that period wrote about it as a luxurious and entertaining dish.

In the 19th century, a restaurant in Fukuroi, Shizuoka decided to reform the dish in a way to make it available for the locals and reintroduced the dish in its current form. The new dish caught the attention of cooks specialized in Japan’s B-Class cuisine lovers, which introduces high-class luxurious gourmet food in a cheaper but still delicious form that the general public can also enjoy. The new Tamago Fuwafuwa won the attention of the public too, making many people travel all the way to Shizuoka to treat themselves to this unique dish.

Tamago Fuwafuwa’s main ingredients are eggs and dashi soup, and the final presentation has a pleasant puffy texture.

You can click here for the recipe.

7. Akashiyaki

akashiyaki

Named after the city it was born in, Akashi (Osaka, Hyogo Prefecture), Akashiyaki is one of the most popular street foods you can have in Osaka. Looking similar to ‘Takoyaki’ (fried octopus balls), Akashiyaki is made by mixing egg batter and octopus together. Then the mix is formed into balls and poured into a special frying pan (similar to the one used in making Takoyaki) to create the shining golden crunchy texture of those tasty egg dumplings. In Hyogo, Akashiyaki is often referred to as ‘Tamagoyaki’, which is the Japanese way of making omelets.

takoyaki

Unlike Akashiyaki, in the rest of Japan Tamagoyaki is fried in a special rectangular frying pan known as ‘Makiyakinabe’ (rolling frying pan) or ‘Tamagoyakinabe’ (frying pan for eggs), because it’s cooked by rolling layers of cooked eggs in a rectangular shape.

tamagoyaki-how-to

tamagoyaki

Locals of Akashi city often refer to this as Tamagoyaki. If you want to try a Japanese recipe but you are not very adventurous, Akashiyaki can be a great choice for a sweet and delicate traditional Japanese dish.

Although Akashiyaki in its current form dates back to the Edo era, there are currently more than 70 stalls and shops where you can enjoy this simple dish in Akashi city. It is said that Akashiyaki is the original dish that inspired people in Osaka to create their signature dish Takoyaki. Akashiyaki is often enjoyed as an ‘Oyatsu’ (snack) that goes well with a cold beer.

You can click here for the recipe of Akashiyaki.

raw-egg-japan

These were our selected unique egg recipes from Japan! Remember, the Japanese cuisine is rich and has a lot of other dishes to offer. We would love to hear your feedback if you have tried any of the recommended dishes, do share with us which one was your favorite!

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