Japanese boiled egg recipe

I came up with this recipe to make something nice with boiled eggs when I didn't have enough time to make an omelet for a bento lunch box.If you make hard boiled eggs at night, you can save a lot of time in the morning. Recipe by Mori

As a side dish.The photo shows how the eggs look after marinating overnight. For an even deeper flavor, marinate for 3 whole days.I've indicated a 6-minute boiling time for the eggs, but you can boil them until they are at your desired degree of doneness. Recipe by Otometeo

I thought up a quick method that doesn't require anything other than a fork and a knife.You can easily cut the boiled egg whites when there's no yolk in the way.I mash the yolk with a fork here, but you can use clean hands to mash it up as well. Recipe by mielle

I made this from freshly picked eggplants I received from my sister.I used10-cm long, plump eggplants.Adjust the amount of soy sauce for the grated daikon radish to taste. Recipe by Ha-tannookkasan

I made this because I wanted seasoned eggs as a topping for my ramen. I made mine by watering down the leftover 'kaeshi" sweet sauce that I had from serving soba the night before.Check the color of the eggs after a few hours of marinating. If they appear spotty, roll around the eggs a bit to adjust.For best results, marinate the eggs in a zip bag so that the marinade will coat the eggs evenly. Recipe by Masaomasao

I learned this method from an American granny in my neighbourhood. I adjusted the length of time to leave the egg.It's also so easy to peel the egg using this method.Leaving the eggs for 10 minutes will result in a hard-boiled egg with a slightly soft centre.If you prefer it soft-boiled, leave the eggs for about 7-8 minutes.The length of time you leave it for also depends on the size of the eggs, so adjust this accordingly.If you want soft-boiled eggs, you should make sure the eggs have cooled completely in cold water. Otherwise they will go on cooking to become hard-boiled. Recipe by KiwieKiwie

These are handy to have in stock, so I make it when I have a lot of eggs.You can omit the garlic if you're worried about the smell. But do include the green onion. It really adds great flavor.I think the eggs are at their best after 2 days in the marinade. The marinade will have penetrated the yolks and turned them a bright orange, so they're really yummy. For 4 to 5 eggs. Recipe by Madamusen

Japanese Eggplant is really tender and mild.Because of its mildness and the soft texture, it is so versatile for many different kind of cooking.Have you ever tried this really tender and juicy Eggplant that absorbed the dashi?This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant.This is good when it's warm or cold.When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration.

I cooked komatsuna, which has plenty of calcium for summer without a frying pan. Egg absorbs oyster sauce and mayonnaise. Even simply parboiled komatsuna is easy to eat. This dish is seasoned with curry flavour that kids love.Make sure you drain the excess water from the komatsuna. It's better to add the dressing right before serving. For 2-3 servings. Recipe by miyuki12

I often have leftover aburaage, so I wanted to make a dish with it. Recipe by Kuchi

For topping your meal.Step 1: If you don't bring the water to a full rolling boil, the temperature won't be high enough and it won't work.You can probably make 3-4 eggs at the same time. But if you put in too many, the temperature of the water will drop too much and it will be only half done. Recipe by kyonmi

After talking with my Nameko-loving-son on how to make the Nameko look more shiny for days, we came up with this.The skewer and chopstick technique used to brown half the egg was a borrowed idea from a summer research project making plastic food.Thanks to this, we were able to make a realistic and cute bento!Be careful not to break the egg white by pressing too hard when shaping the egg!Other than preventing the cup from spilling over, the skewer and chopsticks helps keep the egg from touching the bottom or leaning on the side of the cup. When the egg is touching the cup, it doesn't color the egg very well.If you're making it for a bento, it's better to shave off more (on the back) so it won't stick to the lid. For 1 nameko. Recipe by Gurea

I used to mix natto and egg together before topping on rice, but when I was making egg on rice for a friend, she advised topping it with natto, and since then I've been a fan of this style! It's not much, but it's a completely different way of eating, so please try it out.Don't mix the natto and egg together... that's it! Recipe by RED_SPIC

Yes hard boiled egg for most of us it’s a very easy thing but let’s not forget there is a lot of new cooks just learning. We have to help them too so they can one day become good cooks.

It's hard to explain how to make traditional Japanese omelette but I tried on this recipe. Hopefully, I will make a cooking video about this recipe in near future.

Just a useful recipe to get crack free hard boiled eggs 😊

My parents and I love a good hard boiled egg. They are a great protein snack and are quick, easy, and delicious.

This is a dish we make often at our home.My mother taught me a different recipe to make sweetened atsuyaki eggs, but this one is also one of our favorites.There are two ways to roll the egg: A. To roll it up from the start, or B. Don't roll at the start but rather gather it to the sides to cook. If you'd like the cross-section to look nice, try the former way. Recipe by Yuuyuu0221

I had some soy sauce stewed eggs for the first time in a Thai restaurant and I really liked it. I asked them for the recipe and with passing time modified the recipe to my liking.

For those who living in Japan or looking for something Japanese-style curry.Chop all ingredients and boom! You will get this curry. I love to eat eggplants in this way 😊

Japanese grilled eggplant, or yaki nasu, is a quick and easy Japanese recipe. It can be easily prepared in less than 30 minutes. Since Japanese recipes focus on retaining the natural flavor of the ingredients, not much heavy seasonings and sauces are used. For this particular recipe, grilled eggplants are simply served with grated ginger, katsuobushi and soy sauce. If you want to make it gluten free, just make sure to use gluten-free soy sauce instead. I use Japanese or Chinese eggplants for this recipe; these eggplants are longer and slimmer in shape.(My instruction video: https://youtu.be/fmTeXyskjwo)

I thought up a variation on the usual soy sauce marinated eggs you get at ramen restaurants.I recommend marinating soft-boiled eggs.Add some garlic or ra-yu sesame chili oil to taste.I use coarse salt in the marinade. Regular table salt is very salty so 1 teaspoon should be enough. For 5 eggs' worth. Recipe by Umemikkii

Woweeee this melts in your mouth...

My mom taught me this recipe.You can also make delicious soup with dashi stock granules and water.When adding the eggs to the pot, stir them really well with chopsticks.Mitsuba cooks quickly, so be careful not to simmer it too long. Recipe by Yuuyuu0221

This egg sando has been popularized by Japanese convenience store hauls, but has been around forever! It’s a nostalgic lunch for me and many Japanese kids. I like adding a touch of lemon juice to brighten things up!

I have been making these eggs for a long time.Step 1 If using these for ramen, I recommend soft-boiling the eggs. Boil the water, add the eggs and cook for 5 minutes (stir them around as they cook so that the yolk doesn't become lopsided). Place the eggs in cold water. Once cooled, peel the shell. Recipe by Yuuyuu0221

Cooking is my passion! And everyday I try to make a new discovery out of it!!Happy eating to me and all!

This is a must for the Osechi I make every year. It's pretty, delicious, and more than anything else, it's easy.Pretty fancy for boiled eggs.It's also a favorite at our house on New Year's Eve.Note that the volume of egg white will be greater than the egg yolk, so you'll have to take note when adding the seasonings and when shaping them.When your making it so that the egg yolk sits lightly on top, there's no need to add flour and it still turns out great. The seasoning is Kansai-style, so it might be a bit sweet for some... adjust it to taste. Recipe by Momora